Spicy Thai Chicken Salad

1 Review
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Yield
5 servings (serving size: about 3 cups)
May 2003
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

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Ratings & Reviews

ChefAmandaLynn's Review

ChefAmandaLynn
May 15, 2012
This hommade dressing has some serious kick, LOVED the dressing will make it again with lime rather than lemon. Grilled the chicken with my grill pan and press while I chopped veggies and made the dressing, it all came together in about 20min.
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