Indian Chicken Salad with Peanuts

Jim Bathie
If you are short on time, use precooked white meat chicken strips or rotisserie chicken and bottled light sesame-ginger dressing for this recipe.

Resistant Starch: 2g

1 serving (serving size: 4 1/2 cups)


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1 cup potato, cut into 1/2-inch cubes
Cooking spray
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water
2 tablespoons lime juice
1 teaspoon dark sesame oil
1 teaspoon honey
1 teaspoon grated peeled fresh ginger
3 cups chopped Romaine lettuce
1/4 cup (2 ounces) grilled or baked skinless chicken, chopped
2 tablespoons chopped peanuts
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro


Prep: 10 Minutes
Cook: 5 Minutes
Total: 15 Minutes

1. Place potato in a microwave-safe dish. Spray potato with cooking spray, and sprinkle with salt and pepper. Add 2 tablespoons water; cover and microwave at HIGH 5 minutes or until tender.

2. Combine lime juice, oil, honey, and ginger in a small bowl; stir well with a whisk.

3. Combine potato, lettuce, chicken, peanuts, mint, and cilantro in a large bowl. Add dressing; toss gently to coat.

Created date

March 2011

Nutritional Information

Calories 420
Fat 17 g
Satfat 2.5 g
Monofat 7 g
Polyfat 6 g
Protein 27 g
Carbohydrate 44 g
Fiber 8 g
Cholesterol 50 mg
Sodium 360 mg