Thai-Style Chicken Salad

Featured in the Honolulu Star-Bulletin on January 13, 2010.

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Ingredients:

Thai-Style Chicken Salad

Salad:

  • 1 pound boneless, skinless chicken breasts, cooked and thinly sliced
  • 15 leaves Manoa lettuce, torn
  • 15 leaves red leaf lettuce, torn
  • 20 sprigs watercress, cut into 1-inch lengths
  • 10 leaves endive
  • 10 stalks green onion, chopped
  • 1 1/4 cups thinly sliced cucumber
  • 5 medium shallots, sliced
  • 1 tomato, cut into strips
  • 10 ounces bean sprouts
  • 2 1/2 cups shredded green papaya
  • 20 sprigs Chinese parsley, for garnish
  • 25 mint leaves, for garnish

Dressing:

  • 1 1/2 stalks lemon grass, minced
  • 3 tablespoons fish sauce
  • 5 tablespoons lime juice
  • 2 tablespoons chopped mint
  • 2 tablespoons honey
  • 1 tablespoon minced garlic
  • 2 tablespoons peanut oil
  • 1 teaspoon Thai chili sauce (or to taste)

Directions:

Place salad ingredients into a large bowl. Combine dressing ingredients and toss with salad. Garnish with Chinese parsley and mint. Makes 6 servings.

Approximate Nutrient Analysis per serving:
250 calories, 8g fat,1.5 g saturated fat, 65 mg cholesterol, 750 mg sodium, 20g carbohydrate, 4 g fiber,11 g sugar, 28 g protein

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