Thai Ground-Chicken Salad

Ingredients:
2 T lime juice, preferably fresh squeezed
2 t minced fresh ginger
1 t honey
1/8 t chili garlic sauce, or to taste
1/8 teaspoon salt
1 1/2 t extra-virgin olive oil
1/4 pound extra-lean ground chicken
2 cups shredded romaine lettuce leaves
1/2 cup shredded carrot
1/4 cup red onion slivers
2 T chopped fresh mint leaves
1 T chopped fresh cilantro leaves
1-2 T chopped dry-roasted cashews

Directions:
In a small bowl, combine the lime juice, ginger, honey, chili garlic sauce, and salt.  Whisk, gradually adding the oil, until blended.

Set a small nonstick frying pan over medium-high heat until is is hot enough for a spritz of water to sizzle on it.  With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray.  Add the chicken to the pan.  Cook, breaking up the meat into chunks with a spatula, for 3 to 5 minutes, or until no longer pink.  Remove from heat.  Stir in 1 Tablespoon of the reserved dressing.

In a large serving bowl, combine the lettuce, carrot, onion, mint and cilantro.  Drizzle with the remaining dressing and toss.  Top with the reserved chicken and sprinkle with nuts.  Serve immediately.

Makes 1 serving.

Per Serving: 333 calories, 30 g protein, 25 g carbs, 13 g fat, 66 mg cholesterol, 5 g fiber, 482 mg sodium