Thai Marinated-Chicken Salad

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

Yield: 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

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 29%
  • Fat: 5.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 2g
  • Protein: 21g
  • Carbohydrate: 7.8g
  • Fiber: 2.1g
  • Cholesterol: 47mg
  • Iron: 1.8mg
  • Sodium: 1145mg
  • Calcium: 93mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Combine napa cabbage, romaine, and red cabbage. Divide cabbage mixture evenly among 6 plates; top each serving with chicken mixture, bell pepper, and sprouts.
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