Mandarin Chicken Salad

Servings

Calories

% from Fat

Fat

Sodium

Carbohydrates

Protein

Cholesterol

Vitamin A

Vitamin C

Calcium

Iron

Dietary Fiber

4-6

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`INGREDIENTS:`
1 whole chicken breast, split	2 cups water	4 tablespoons soy sauce, divided
boiling water	3/4 pound fresh bean sprouts	1 carrot, peeled and shredded
1/2 cup slivered green onions and tops	2 tablespoons minced fresh cilantro or parsley	1/4 cup distilled white vinegar
2 teaspoons sugar	1/2 cup blanched slivered almonds, toasted

`1`	Simmer chicken in mixture of 2 cups waster and 1 tablespoon soy sauce in covered saucepan 15 minutes, or until chicken is tender. Meanwhile, pour boiling water over bean sprouts. Drain; cool under cold water and drain thoroughly. Remove chicken and cool. (Refrigerate stock for another use, if desired.) Skin and bone chicken; shred meat with fingers into large bowl. Add bean sprouts, carrot, green onions and cilantro. Blend vinegar, remaining 3 tablespoons soy sauce and sugar, stirring until sugar dissolves. Pour over chicken and vegetables; toss to coat all ingredients. Cover and refrigerate 1 hour. Just before serving, add almonds and toss to combine.