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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 277.3
  • Total Fat: 3.4 g
  • Cholesterol: 32.5 mg
  • Sodium: 342.8 mg
  • Total Carbs: 41.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 16.4 g

View full nutritional breakdown of Sesame Thai Chicken Salad calories by ingredient
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Sesame Thai Chicken Salad

Submitted by: SHELBSYD
Sesame Thai Chicken Salad

Introduction

This is such a great dish and doesn't take long if you use microwavable rice and have an already cooked piece of chicken, even roastisere(excuse spelling) chicken will work. Just saute some veggies and throw together. This a light, healthy dish that can be thrown together in 20 minutes! Buy already shredded veggies and your looking at 10 minutes! This is such a great dish and doesn't take long if you use microwavable rice and have an already cooked piece of chicken, even roastisere(excuse spelling) chicken will work. Just saute some veggies and throw together. This a light, healthy dish that can be thrown together in 20 minutes! Buy already shredded veggies and your looking at 10 minutes!
Number of Servings: 4

Ingredients

    Grill or Saute
    8oz boneless chicken breast
    2 Tbsp of Spicy Teriyaki Sauce

    2 cups of cooked brown rice ( I used Trader Joe's Microwavable Organic Brown Rice)

    Vegetables:
    1/2 tbsp of Sesame Oil (or olive oil)
    1/4 cup onion- chopped
    1 garlic clove - minced
    2 Zucchini - shredded (about 3 cups)
    1 Carrot- shredded (about 1.5 cups)
    1 8 oz can Water Chestnut
    1 oz can of pineapple chunks - drained

    Dressing
    1/4 cup Sesame Soy Ginger Salad Dressing or Balsamic will work too! ( I used Trader Joe's Sesame Soy Ginger salad dressing)

    Note: if you have already cooked chicken you can use that, that would make it quick!.

    Also, if you shred your own zucchini and carrots, be sure to squeeze out the water int hem.

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Directions

Marinate Chicken Breast in Teriyaki Sauce for 30 minutes. Grill chicken for 5 minutes per side until cooked through, Or you can cut the chicken into bite size pieces and saute in a pan with a little olive oil, cook until done. Set chicken aside. If grilled, once cooled cut into bite size pieces.

Cook Brown Rice according to direction.

In a large frying pan, add 1 tsp of sesame oil, 1 clove of garlic and 1/4 cup of chopped onion. Saute until lightly brown, be careful not to burn. Add rest of veggies and pineapple. Cook until tender. Mix in chicken.

In a large bowl, add your rice and vegetable mixture. Add 1/4 cup of your salad dressing. Stir and serve.

7 heaping cups



Serving Size: 1.75 cups for 4 people

Number of Servings: 4

Recipe submitted by SparkPeople user SHELBSYD.






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