In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review June 12, 2008 / 10 Sivan 5768

No need to be tempted by Wendy's mandarin chicken salad

By Kathy Manweiler

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http://www.JewishWorldReview.com | (MCT) To satisfy customer demand for lighter and fresh fare, many restaurants have tossed mandarin chicken salads into their menus.

But you might get more calories and fat in one of those salads than you bargained for.

Wendy's mandarin chicken salad with almonds, crispy noodles and Oriental Sesame dressing contains 540 calories and 25 grams of fat. A similar salad from a casual dining restaurant could cost you even more calories and fat grams.

I wanted a healthier mandarin chicken salad that I could make at home to save money as well as calories, so I started experimenting.

For me, the biggest challenge was creating a tasty dressing for this salad that's lower in fat and calories. I tried several versions before deciding to lighten up a dressing from "Top Secret Restaurant Recipes 2" by chef Todd Wilbur ".

To shave off calories and fat grams, I substitute light mayonnaise for the real thing and stir in Splenda instead of sugar. I also use a little less sesame oil and a bit more soy sauce. My alterations to Wilbur's dressing slash the calories by 43 percent and the fat by 42 percent.

In place of almonds, I pick some sesame seeds that are toasted and salted. I pump up the vegetables content by including some shredded carrots and red cabbage. I keep some crispy chow-mein noodles in my salad, but you can leave them out to slim the salad down even more.

My mandarin chicken salad has 29 percent fewer calories and 41 percent less fat than Wendy's salad. If you eat my salad instead of Wendy's, you'll save 156 calories and about 10 grams of fat.


For salad:

  • 12 cups Romaine lettuce or other salad greens, torn into pieces and loosely packed

  • Water

  • 4 boneless, skinless chicken breast halves

  • 1 10-ounce bag of shredded carrots

  • 2 tablespoons toasted and salted sesame seeds

  • 11/2 cups canned mandarin oranges, packed in juice and drained

  • 1 cup shredded red cabbage

  • 1 cup crispy (chow mein) noodles

For dressing:

  • 1/4 cup light mayonnaise

  • 2 1/2 tablespoons rice vinegar

  • 1 tablespoon Splenda

  • 2 1/2 teaspoons sesame oil

  • 2 1/2 teaspoons soy sauce

  • 1/4 teaspoon garlic powder

Put the chicken breasts in a pot of boiling water, reduce the heat, cover the pot and simmer for 20 to 25 minutes, or until the chicken is tender and no longer pink. Once it's thoroughly cooked, remove the chicken from the pot, cool the meat and then dice it into bite-sized pieces.

Combine all of the dressing ingredients in a medium bowl and mix with an electric mixer until blended. Chill the dressing before serving.

While the dressing chills, combine all of the salad ingredients in a large bowl. Toss the dressing into the salad or serve the dressing on the side.

Serves 4.

Per serving (1/4 of the salad with 2 tablespoons dressing): 384 calories, 26 carb grams, 715mg sodium, 14.8 fat grams, 68mg cholesterol, 30 protein grams, 3.6 fiber grams

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© 2008, The Wichita Eagle Distributed by McClatchy-Tribune Information Services