Sesame Thai Chicken Salad

Name: Sesame Thai Chicken Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 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.

Minutes to Prepare: 20
Minutes to Cook: 10

Number of Servings: 4

Ingredients

Grill or Saute8oz boneless chicken breast2 Tbsp of Spicy Teriyaki Sauce2 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- chopped1 garlic clove - minced2 Zucchini - shredded (about 3 cups)1 Carrot- shredded (about 1.5 cups)1 8 oz can Water Chestnut1 oz can of pineapple chunks - drainedDressing1/4 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.

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.

Servings Per Recipe: 4

Nutritional Info 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

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