Ingredients Jump to Instructions ↓

  1. 8 (boneless, skinless) chicken breasts

  2. salt and pepper , to taste 1 bunch(es) broccoli

  3. 8 cup(s) (shredded green and red) cabbage , about 1/2 small head of each 4 carrots , shredded 11- to 12- oz. can(s) mandarin oranges , drained 8 ounce(s) (sliced) water chestnuts , drained 5 cup(s) (low-calorie) Asian-style , dressing 8 whole(s) (brown) rice cakes

Instructions Jump to Ingredients ↑

  1. Preheat broiler. Season chicken with salt and pepper to taste. Place the chicken breasts on rack in a broiler pan; broil about 10 minutes, or until chicken is no longer pink in the middle. Remove to a cutting board and set aside.

  2. Cut broccoli into small florets. Chop stems into a 1/2-inch dice (peel tough skin from larger stems first).

  3. Combine broccoli pieces with cabbage, carrots, oranges and water chestnuts in a large salad bowl.

  4. Drizzle salad with dressing and toss gently to coat ingredients thoroughly. Divide mixture among 8 salad plates.

  5. Cut up chicken into small pieces; arrange a portion of chicken on top of each salad plate. Crumble 1 rice cake on top of each. Serve immediately.


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