Thai Chicken Salad

Featured in the Honolulu Star-Bulletin on December 19, 2007.

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Ingredients:

Thai Chicken Salad

  • 2 quarts salad greens
  • 1/4 cup chopped green onions
  • 1/4 cup chopped Chinese parsley (cilantro)
  • 1 1/2 pounds chicken, cooked and shredded
  • 1 package (12 ounces) bean sprouts
  • 1 block (20 ounces) firm tofu, drained and cubed
  • 1/2 cup chopped peanuts
  • Crispy fried noodles for garnish (optional)

Dressing:

  • 1/4 cup plus 2 tablespoons creamy peanut butter
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 2 tablespoons plus 2 teaspoons vinegar
  • 2 teaspoons sesame oil

Directions:

In a salad bowl, combine salad greens, green onions, Chinese parsley, shredded chicken, bean sprouts, and tofu. In a small bowl, combine dressing ingredients. Just before serving, pour dressing over salad and toss gently. Top with peanuts and crispy friend noodles. Makes 10 servings.

Approximate Nutrient Analysis per serving (without optional crispy fried noodles for garnish):
500 calories, 33 g fat, 5 g saturated fat, 60 mg cholesterol, 950 mg sodium, 20 g carbohydrate, 4 g fiber, 13 g sugar, 37 g protein

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