This delicious salad serves as a complete meal, thereby giving a large boost to staying within the healthy limit of 1,500 mg. of sodium per day.

4 servings: 340 mg. sodium per serving)

12 ounces cooked chicken breast, shredded
2 small zucchini, grated
1 small carrot (3 ounces), grated
1/2 cup chopped red bell pepper
4 green onions, chopped (whites and tender greens)
1 cup bean sprouts
1/4 cup toasted sesame seeds
2 cups low sodium dry chow mien noodles (1/2 cup: 110 mg. sodium)

Sauce

2 Tablespoons sesame oil
2 Tablespoons natural rice (no salt added) or white vinegar
2 Tablespoons healthy oil
3 large cloves garlic, minced
1 Tablespoon honey
1 teaspoon grated fresh ginger
1/4 teaspoon salt

Prep. Instructions

1. Place sauce ingredients into a jar. Stir well to combine.
2. Have all other ingredients on hand.

Cooking Instructions

1. Combine the chicken breast and the next 6 ingredients in a large bowl. Pour sauce over the salad. Mix well.

2. Divide chow mien noodles evenly on 4 separate plates. Divide salad evenly over noodles. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds