SALAD: 1 lb. boneless, skinned chicken breast halves 3 cups shredded romaine lettuce 2-1/2 cups of broccoli florets including 1 inch stem, lightly steamed or raw 1-1/4 cups diagonally sliced carrots, 1/16 inch thick, steamed or raw SESAME DRESSING: 1/2 cup chopped fresh cilantro OR: parsley 3 tablespoons rice vinegar 1 tablespoon peanut oil 2 teaspoons Oriental sesame oil Pinch crushed red pepper flakes Make 3 diagonal slices, about 1/4 inch deep, across top of each piece of chicken. Arrange in 11-3/4x7-1/2x1-3/4 inch glass baking dish. Prepare Marinade: Add soy, sherry, garlic, ginger root and honey to chicken in pan. Turn chicken to coat. Cover with plastic wrap and marinate, refrigerated, at least 3 hours. Makes 4 servings. NUTRIENT VALUE PER SERVING: 248 calories, 31 g protein, 7 g fat 15 g carbohydrate, 566 mg sodium, 66 mg cholesterol salad 2