Thai Chicken Salad for Two!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Salad -2 Large Chicken Breast1 Bag Spring Salad Mix1/2 Red Bell Pepper1/2 Cucumber1/2 C Alfalfa SproutsCrushed peanutsShredded Mozzarella/ or Provolone cheeseDressing -2 TBS Apple Cider Vinegar2 TBS Duck Sauce/Plum Sauce/or Apricot Jam (Duck & Plum sauce both contain HFCS)2 tps Honey (Melted)Marinade for Chicken -2 TBS Soy Sauce1 TBS Peanut Butter (Try Reduced Fat)2 TBS VEGGIE Oil (Make sure you use Veggie and not Olive!)2 tps Montreal Steak Seasoning(Optional 1 shake of hot sauce)
Mix all the ingredients of the chicken marinade and place in a ziploc bag. Add the chicken and shake a little to coat. Let the chicken marinate for about 10 minutes in that.
Slice up the red pepper in to VERY thin strips (the long way). Next peel the cucumber and cut it into strips that look like shoe string potatoes. Place the Red pepper, cucumber aside. In a large bowl combine the ingredients for the salad dressing. Add the red pepper and cucumber to that and put it in the Fridge.
Heat up a frying pan to medium heat and add the chicken. Once you put the chicken on DO NOT touch it for atleast 8 minutes. It might look dark but just leave it because it wont taste burnt it is just the sugar in the peanut butter. After 8-10 minutes turn the chicken over and leave for another 8 minutes. When the chicken is done let it cool for at least 5 minutes and then cube it to add to the salad.
Building the salad:
You should already have the base of the salad with the dressing, red pepper, and cucumber. On top of this add the salad mix, and the bean sprouts. Mix the salad now to coat all of the lettuce. Now add the chicken on top, then shredded cheese, and peanuts and enjoy!!!!
Number of Servings: 1
Recipe submitted by SparkPeople user ARADISEW.
Slice up the red pepper in to VERY thin strips (the long way). Next peel the cucumber and cut it into strips that look like shoe string potatoes. Place the Red pepper, cucumber aside. In a large bowl combine the ingredients for the salad dressing. Add the red pepper and cucumber to that and put it in the Fridge.
Heat up a frying pan to medium heat and add the chicken. Once you put the chicken on DO NOT touch it for atleast 8 minutes. It might look dark but just leave it because it wont taste burnt it is just the sugar in the peanut butter. After 8-10 minutes turn the chicken over and leave for another 8 minutes. When the chicken is done let it cool for at least 5 minutes and then cube it to add to the salad.
Building the salad:
You should already have the base of the salad with the dressing, red pepper, and cucumber. On top of this add the salad mix, and the bean sprouts. Mix the salad now to coat all of the lettuce. Now add the chicken on top, then shredded cheese, and peanuts and enjoy!!!!
Number of Servings: 1
Recipe submitted by SparkPeople user ARADISEW.
Nutritional Info Amount Per Serving
- Calories: 881.7
- Total Fat: 41.5 g
- Cholesterol: 169.8 mg
- Sodium: 2,862.3 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 7.0 g
- Protein: 81.0 g
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