One of the biggest changes I've made in eating is bringing my lunch to work everyday. Temple's campus is not overflowing with healthy food options, so temptation is around every corner. I try to package up leftovers and stick them in the freezer or fridge in anticipation of my lunch needs. This salad held up well for two days in the fridge after it was prepared.
Peking Chicken salad
1/2 cup brown rice, cooked
2 teaspoons dark sesame oil
4 scallions, sliced
1/4 pound snow peas, trimmed
1 cup finely shredded red cabbage
2 cups finely shredded romaine lettuce
1 cup shredded carrot
2 tablespoons unseasoned rice vinegar
2 teaspoons grated fresh ginger
6 tablespoons hoisin sauce
2 cups shredded cooked chicken breast
Bring a small pot of water to a boil. Add the snow peas and cook for 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In a medium bowl, combine the snow peas, cabbage, romaine, carrot, rice vinegar, seasame oil, and ginger. Add the shedded chicken, rice, scallions, and hoison sauce and tose gently to coat.
Each serving contains 4 grams of fat, 209 calories, 26 grams of carbohydrates, 5 grams of fiber, and 17 grams of protein.