Five-Spice Chicken Salad

We finish up National Honey Month with a spicy/sweet chicken dish that’s perfect for a quick dinner or lunch any time of the year, Five-Spice Chicken Salad.

Five-Spice Chicken Salad

1/4 cup honey
3 Tablespoons white wine vinegar
1 Tablespoon low sodium soy sauce
1/2 teaspoon Chinese five-spice powder
8 cups shredded iceberg lettuce
1 cucumber, peeled and thinly sliced
3 green onions, minced
4 cups cold, shredded chicken
2 Tablespoons minced cilantro
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup crisp chow mein noodles

Directions
In small bowl, whisk together honey, vinegar, soy sauce and five-spice. Set aside. In large bowl, combine remaining ingredients except chow mein noodles. Gently toss salad with dressing. Divide salad between four plates. Garnish each plate with chow mein noodles and serve.

Nutritional Information Per Serving
Protein: 34.3 g Fat Total: 9.35 g Sodium: 374 mg Carbohydrates: 24.2 g Calories from Fat: 26% Cholesterol: 102 mg Calories: 317 Dietary Fiber: 1.8 g

^{(photo and recipe courtesy of the National Honey Board)}