Spicy Thai Chicken Salad

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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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