My husband made the best tasting grilled chicken salad the other night.  It was the perfect mix of tangy and sweet and savory and the calorie count was perfect, since I am still trying to lose those last pounds that have made best friends with my body over the years.  This is his recipe, thrown together…  As I am not a professional recipe writer, I hope this recipe is fairly easy to follow…

Asian Noodle Salad with Grilled Chicken

• 1 lb boneless skinless chicken breasts
• 1 tsp ponzu
• 1 tsp rice vinegar
• 1/2 tsp ground ginger
• 1/2 tsp dry mustard
• 1 tsp toasted sesame oil
• 1 tsp fish sauce

Cut chicken into 4 oz. portions.  Mix all of the ingredients (except the chicken) in a bowl and then place the chicken into the mixture to marinate in the refrigerator for 1 hour.

Then mix the following ingredients together in a separate bowl:

• 2 fl. oz rice vinegar
• 1 fl. oz toasted sesame oil
• 10 grams garlic
• 10 grams fresh ginger
• 2 Tbsp lime juice

Set aside.

Grill the chicken, allow to cool and then cut into small strips suitable for a salad.

To build the salad, you will need the following:

• 150 grams rice noodles, prepared according to the instructions and allowed to chill
• 75 grams blanched snow peas
• 15 grams green onion, chopped
• 12 grams fresh cilantro, chopped
• 10 grams pickled carrots, julienned

Mix all of the above ingredients in a large bowl with the dressing made earlier.  Coat everything thoroughly.  Separate the noodle salad onto three plates and then place a third of the chicken on each plate on top of the noodles.

The nutritionals, per serving:432 calories, 14 g. fat, 3 g saturated fat, 122 mg cholesterol, 271 mg sodium, 49 g carbs, 2 g dietary fiber, 35 g protein.