Name: Thai Marinated-Chicken Salad
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)
Ingredients: 1 tablespoon vegetable oil; 1 cup quartered mushrooms; ½ cup rice vinegar; ½ cup low-sodium soy sauce; ¼ cup pineapple juice; 1 tablespoon chopped fresh mint; 1 teaspoon minced peeled fresh ginger; 1 teaspoon fish sauce; 1 teaspoon dark sesame oil; ¼ 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; ½ cup thinly sliced red cabbage; 1 cup yellow or red bell pepper strips; 1 (4-ounce) package alfalfa sprouts

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jhare1970

01/07/2011

This is an unbelievably flavorful salad. 11 years ago, it was a staple of my weight watchers plan and as I start the program again, I will put this back into heavy rotation. It travels really well, too. Just keep the chicken in a separate container from the greens and voila!

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Thai Marinated-Chicken Salad

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