Pour 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.
Heat greased grill to medium-high heat. Brush bok choy and peppers with 2 Tbsp. of the remaining dressing. Grill bok choy 1 min. or until slightly wilted and peppers 4 min. or until crisp-tender, turning occasionally. Remove from grill; set aside.
Remove chicken from marinade; discard marinade. Grill chicken 3 to 4 min. on each side or until done (165ºF), turning occasionally.
Trim core from bok choy; discard. Chop remaining bok choy into bite-size pieces. Cut red pepper into small chunks and chicken into thin strips. Arrange bok choy, peppers, chicken, pea pods and carrots in rows on plate; top with nuts and remaining dressing.
Sprinkle 1/4 cup chow mein noodles over salad.
This flavorful low-calorie chicken recipe uses lean meat to help you and your family eat right. As a bonus the colorful vegetables are rich in both vitamins A and C.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.