Thai Chicken Salad

Low Carb/Low Fat

Yield: 0 servings
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  • Ingredients:
  • 1 lb cooked chicken breast, sliced thin (can use any chicken meat desired)
  • 3 cups shredded Napa cabbage (can use regular)
  • 3 cups peeled jicama cut into strips
  • 1 small sweet red pepper, cut into strips
  • 1/3 cup chopped fresh mint
  • 1/2 cup chopped fresh cilantro, including stems
  • .
  • Dressing:
  • 3 Tablespoons white vinegar
  • 2 Tablespoons lime juice
  • 2 Tablespoons Thai fish sauce
  • 1/2 cup sugar equivalent from substitute (liquid such as Sweetzfree preferred)
  • 1/2 teaspoon fresh grated ginger
  • 1/2 teaspoon Asian chili sauce (such as Sriracha) or other hot sauce
  • Garnishes:
  • 1/4 cup chopped peanuts
  • Mint leaves
  • Cilantro leaves


  1. Mix together all the salad ingredients, and in a separate bowl, the dressing ingredients. Toss to combine. Garnish as desired.
August 2011

This recipe is a personal recipe added by 47mary and has not been tested or endorsed by MyRecipes.

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