I am not a huge fan of spicy foods. Yesterday, my friend gave me a chipotle flavored chip and it was too spicy for me. I’m a wuss.

Sometimes when I get a chinese chicken salad at other places, they add some spices. That’s what I like about making my own. I control what’s in it and how much.

You can find the actual recipe here: http://www.gimmesomeoven.com/lighter-chinese-chicken-salad/

I’m going to add my variation so feel free to use what you like. It was delish and the picky one even ate the salad (never happens).

If you like a little kick, check out her recipe for other options.

Ingredients

• 2 boneless skinless chicken breasts
• 3 Tbsp. soy sauce
• 2 Tbsp. rice wine vinegar
• salt and pepper
• 2 tsp. olive oil
• 1 bag of salad mix (with cabbage and carrots)
• 1 cup edamame
• 1/4 cup sliced almonds, toasted
• sesame ginger vinaigrette (see ingredients below)

• 1/4 cup vegetable or olive oil
• 3 Tbsp. honey
• 2 Tbsp. rice wine vinegar
• 1 tsp. ground ginger
• 1 Tbsp. soy sauce
• 1 clove garlic, minced
• 1 tsp. sesame oil
• pinch of salt and pepper

I didn’t pair it with noodles or anything else – it had the veggies, the protein and we are trying to slim down on eating too many carbs at night.

It was a Make It Again, Mom! meal.

Using my version of the recipe, the calorie count was 255 per serving.