Asian Chicken Salad

Serves 4

1 pound romaine lettuce
4 ounces snow peas
1 can (20 oz.) lynchees, drained and cut in half
1 large navel orange, peeled and cut into sections
1 red plum, pitted and sliced
4 scallions, thinly sliced
12 ounces boneless, skinless chicken breast halves
1/3 cup nonfat mayonnaise
3 tablespoons creamy peanut butter
1 garlic clove, minced.

1. Finely shred romaine and put into large salad bowl. Trim snow peas and remove strings with fingers. Cut peas in half on the diagonal and add to salad bowl. Add lychees, orange, plum, and scallions; toss to mix.
2. Coat nonstick ridged grill pan with cooking spray and set over medium-high heat until hot, about 2 minutes. Grill chicken breasts until cooked through, about 4 minutes on each side.
3. Meanwhile, whisk mayonnaise, peanut butter, and garlic in a small measuring cup until dressing is blended. Diagonally cut chicken into thin slices and add to salad bowl. Right before serving, drizzle the salad with dressing and toss to coat. To enjoy for dinner, serve over room-temperature Asian noodles.

Per Serving: 27 g protein, 53 g carbs, 7 g fiber, 9 g fat, 49 mg cholesterol, 378 mg sodium.