Thai Chicken Salad with Peanut Dressing

Photo: Romulo Yanes; Styling: Simon Andrews

At only 260 calories per serving, this chicken salad with the taste of Thai serves as an easy entree or easy appetizer.

Yield: 4 servings (serving size: 3 cups salad, 1 1/2 teaspoons peanuts, and 1 lime wedge)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 17 Minutes

Nutritional Information

Amount per serving
  • Calories: 262
  • Fat: 11.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.5g
  • Protein: 27.5g
  • Carbohydrate: 17.1g
  • Fiber: 4.4g
  • Cholesterol: 63mg
  • Iron: 2.3mg
  • Sodium: 599mg
  • Calcium: 67mg

Ingredients

  • 6 cups torn romaine lettuce
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 cups fresh bean sprouts
  • 1 cup shredded carrots
  • 3/4 cup sliced celery
  • 2/3 cup light coconut milk
  • 1 tablespoon brown sugar
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon fresh lime juice
  • 2 tablespoons lower-sodium soy sauce
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
  • 4 lime wedges (optional)

Preparation

  1. 1. Combine first 5 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.
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