Baby Bok Choy Salad
3 tablespoons olive oil
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 tablespoon sugar or honey
1 tablespoon wheat free tamari soy sauce
3 bunches bok choy, cleaned and sliced (about 6 cups)
4 green onions, chopped
½ cup shredded carrots
8 ounces cooked chicken breast half, chopped (2 ounces/serving)
Whisk together olive oil, sesame oil, vinegar, sugar and tamari.
Combine bok choy, green onions, carrots, and chicken in a medium size serving bowl. Toss with prepared dressing, and serve.
Per Serving: 244 Calories; 17g Fat (3g Sat); 15g Protein; 8g Carbohydrate; 3.25g Sugars; 1g Dietary Fiber; 39mg Cholesterol; 326mg Sodium.
**For a vegan version leave oil the chicken and use sugar or agave instead of honey.