Thai Marinated-Chicken Salad

Use prepackaged rotisserie chicken in this quick salad from Tim Creehan of Beach Walk Café in Destin, Florida.


6 servings (serving size: 1 1/3 cups cabbage mixture, 2/3 cup chicken mixture, about 3 tablespoons bell pepper, and 1/2 cup sprouts)

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 29 %
Fat 5.2 g
Satfat 1.2 g
Monofat 1.6 g
Polyfat 2 g
Protein 21 g
Carbohydrate 7.8 g
Fiber 2.1 g
Cholesterol 47 mg
Iron 1.8 mg
Sodium 1145 mg
Calcium 93 mg


1 tablespoon vegetable oil
1 cup quartered mushrooms
1/2 cup rice vinegar
1/2 cup low-sodium soy sauce
1/4 cup pineapple juice
1 tablespoon chopped fresh mint
1 teaspoon minced peeled fresh ginger
1 teaspoon fish sauce
1 teaspoon dark sesame oil
1/4 teaspoon chile paste
1 garlic clove, minced
4 cups chopped ready-to-eat roasted, skinned, boned chicken breasts (about 4 breasts)
4 cups thinly sliced napa (Chinese) cabbage
4 cups thinly sliced romaine lettuce
1/2 cup thinly sliced red cabbage
1 cup yellow or red bell pepper strips
1 (4-ounce) package alfalfa sprouts


Heat vegetable oil in a nonstick skillet over medium-high heat. Add mushrooms; sauté 3 minutes. Combine mushrooms, vinegar, and next 8 ingredients (vinegar though garlic) in a bowl. Add chicken; toss to coat. Cover and refrigerate 30 minutes.

Combine napa cabbage, romaine, and red cabbage. Divide cabbage mixture evenly among 6 plates; top each serving with chicken mixture, bell pepper, and sprouts.


Chef Tim Creehan,

Beach Walk Café, Destin, Florida,

April 1999
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