1 lb. boneless chicken breast, skinned
2 tbsp. honey
1 tbsp. dark corn syrup
2 tsp. cornstarch
1 tsp. grated orange rind
1 tbsp. unsweetened orange juice
2 tsp. reduced sodium soy sauce
1/4 tsp. fresh gingerroot, grated
Dash of red pepper
2 cloves garlic, minced
Vegetable cooking spray
2 tsp. peanut oil
1 sm. sweet red pepper, thinly sliced
2 oz. fresh snow peas
1 green onion, thinly sliced
6 c. Romaine lettuce

Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Cut chicken into 1/4 inch strips; set aside. Combine honey and next 7 ingredients in a medium bowl; stir well. Add reserved chicken, tossing to coat. Cover and marinate in refrigerator at least 30 minutes. Drain. Coat a wok with cooking spray; add peanut oil and heat at medium high until hot. Add chicken strips, and stir-fry 2 minutes or until chicken is done. Remove chicken strips. Add sweet red pepper, snow peas, and onion to wok; stir-fry until thoroughly heated. Add 6 cups Romaine lettuce, stir fry until wilted, about 2 minutes. Serve immediately. Yield 4 to 6 servings.

I make this chicken salad very often as it is so low in calories and quite different because of the lettuce instead of rice. However, if you are preparing it for people that aren't on a diet, like my skinny husband. I make some rice and serve it on the side.