Thai Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 tbsp Crisco Pure Vegetable Oil 24 oz Great Value Walmart boneless ,skinless chicken breast 4 tbsp Vinegar - Natural Rice Vinegar (Nakano) 3 tbsp Jif Creamy Peanut Butter, reduced fat 1.5 tbsp Fish Sauce 2 head (5" dia) Bib Lettuce 1 serving english cucumber - 1 whole (by TINAT51796) 1 serving Hot Cherry Peppers (2 peppers) (by DHASCHIG) 1 serving Fresh chopped mint leaves, 2 tablespoons (by TRACEYHUNT)
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium high heat until just smoking or until golden brown and registering 60°about 6 minutes per side. Transfer chicken to cutting board, tent with foil and let rest for 5 minutes.
2. combining peanut butter and fish sauce in a bowl. Microwave until peanut butter has just softened about 15 seconds. Add remaining ¼ oil and whisk until fully combined. Toss lettuce cucumbers and cherry peppers, and 3 tablespoons vinaigrette together in a large bowl. Divide well among four plates. Sliced chicken and divide among salads. Spoon remaining ingredients all over top and sprinkle with the mint and served.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user VICKYLIN511.
2. combining peanut butter and fish sauce in a bowl. Microwave until peanut butter has just softened about 15 seconds. Add remaining ¼ oil and whisk until fully combined. Toss lettuce cucumbers and cherry peppers, and 3 tablespoons vinaigrette together in a large bowl. Divide well among four plates. Sliced chicken and divide among salads. Spoon remaining ingredients all over top and sprinkle with the mint and served.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user VICKYLIN511.
Nutritional Info Amount Per Serving
- Calories: 413.0
- Total Fat: 25.9 g
- Cholesterol: 97.5 mg
- Sodium: 1,007.7 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.9 g
- Protein: 39.3 g
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