Sesame Chicken Salad

2 cups chopped roasted chicken without skin
1 (10 ounce) package torn mixed European-style
or Italian-blend salad greens
1 (8 3/4 ounce) can whole baby corn, drained and halved crosswise
2 green onions, sliced
1/4 cup sliced radishes

Dressing:
1/2 cup orange juice
1/4 cup rice vinegar or white vinegar
1/2 teaspoon toasted sesame oil
1/4 teaspoon pepper

Garnishes:
1 1/2 teaspoons sesame seed, toasted*
Finely shredded radish (optional)
Orange slices (optional)

Combine the chicken, salad greens, baby corn, green onions and radishes in a large salad bowl.

For Dressing, combine the orange juice, vinegar, oil, and pepper in a screw-top jar. Cover and shake well.

Refrigerate up to 3 days; shake before using. To serve, pour dressing over salad mixture, tossing lightly to coat.

Transfer to individual bowls. Sprinkle each serving with sesame seed. Garnish with finely shredded radish
and orange slices if desired.

Makes 6 servings.

* To toast sesame seeds, cook and stir in nonstick skillet over medium heat for about 1 minute or just till
lightly golden. Watch closely so they don't burn. Remove from heat and transfer to a bowl to cool completely.

Nutrition facts per serving: 154 cal., 7 g total fat (2 g sat. fat., 25 mg calcium, 96 mg sodium, 6 g carb, 2 g fiber, 15 g pro

Food exchanges: 1/2 vegetable, 2 meat, 1/2 fat