| 1. |
In a small saucepan over medium heat, combine
the vinegar and orange juice. Cook for 2 minutes, or until it just
begins to bubble. Continue cooking until reduced by half and the
glaze coats a spoon. |
| 2. |
Preheat the oven to 500 degrees F. |
| 3. |
Place the asparagus on a baking sheet and coat
with cooking spray. Season lightly with the salt and pepper. Roast
for 5 minutes, or until tips are crispy and stalks are roasted. |
| 4. |
Evenly divide the greens among 4 salad plates.
Top with the asparagus. Brush some of the vinegar glaze over the
chicken. Shred the chicken and divide the pieces among the plates.
Top with the oranges. Whisk the oil into any remaining glaze and
season with salt and pepper, if desired. Pour over the salads. Serve
sprinkled with the scallions and/or water chestnuts, if using. |
| |
Per Serving: 181 cal, 10 g pro, 15 g carb, 9 g fat, 24 mg chol, 244 mg sodium, 3 g fiber |
| |
1 bag (8 ounces) mixed baby greens |
| |
Diet Exchanges: 0 milk, ½ vegetable, 1 fruit, 0 carbohydrate, 1½ meat, 1½ fat |
