Spicy Thai Chicken Salad

recipe

Yield:

5 servings (serving size: about 3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 152
Caloriesfromfat 21 %
Fat 3.5 g
Satfat 0.8 g
Monofat 1.2 g
Polyfat 1.1 g
Protein 19 g
Carbohydrate 11.7 g
Fiber 3.7 g
Cholesterol 44 mg
Iron 3.1 mg
Sodium 595 mg
Calcium 85 mg

Ingredients

Salad:
2 cups chopped cooked chicken breast (about 1 pound)
2 cups red bell pepper strips
1 cup sliced celery
1 cup thinly sliced red onion
1 cup sliced cucumber
1/2 cup coarsely chopped fresh cilantro leaves
1 (7-ounce) package Italian-blend salad greens
Dressing:
3 tablespoons fresh lemon juice
2 tablespoons fish sauce
1 tablespoon sesame seeds, toasted
1 teaspoon sugar
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper

Preparation

To prepare salad, combine first 7 ingredients in a bowl.

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle the dressing over salad, and toss well.

May 2003
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