Oriental Chicken and Spinach Salad 6% calorie reduction from traditional recipe Dressing 1/4 cup vegetable oil 3 tablespoons rice vinegar 1 ½ tablespoons Equal® Spoonful* 1 tablespoon light soy sauce 1 teaspoon dark sesame oil 3/4 teaspoon grated gingerroot Salad: 1 bag (6 ounces) baby spinach leaves 2 cups cooked cubed chicken breast 1 can (11 ounces) mandarin oranges, drained 1/2 cup sliced water chestnuts 1/4 cup thinly sliced green onions 1/4 cup toasted slivered almonds *May substitute 2 1/2 packets Equal® sweetener For Dressing, whisk all ingredients until combined. Refrigerate, covered, 1 hour to allow flavors to blend. For Salad, gently toss all ingredients in large salad bowl. Add dressing and toss to combine. Makes 6 servings (1 1/2 cups) Nutrition information per serving: 227 calories; 16g protein; 9g carbohydrate; 15g fat 2g saturated fat; 36mg cholesterol; 179mg sodium; 2g fiber Food exchanges: 2 very lean meat, 1 vegetable, 2 1/2 fat