Thai Chicken Salad
- Number of Servings: 5
Ingredients
1 can coconut milk (Lite, preferably)3/4 c orange juice1 mango, cut into 1" chunks1 cup of chunked pineapple (fresh or canned)2 chicken breasts1 T curry powder2 t lemon or orange zestA healthy mix of salad greens.
1) Combine coconut milk, orange juice, zest and curry powder to make marinade/dressing.
2) Fillet chicken breasts (cut them in half thickness-wise). Pour ~1/3 of the mixture over them and let them marinade for 30 minutes or more.
3) Build the base of your salad with the mango, pineapple and mixed greens.
4) Grill chicken. Cut grilled chicken into bite-size pieces and add to salad.
5) Pour remaining dressing (however much pleases you - I usually have some left over) over the salad, toss and enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user SUBJNCTIVE.
2) Fillet chicken breasts (cut them in half thickness-wise). Pour ~1/3 of the mixture over them and let them marinade for 30 minutes or more.
3) Build the base of your salad with the mango, pineapple and mixed greens.
4) Grill chicken. Cut grilled chicken into bite-size pieces and add to salad.
5) Pour remaining dressing (however much pleases you - I usually have some left over) over the salad, toss and enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user SUBJNCTIVE.
Nutritional Info Amount Per Serving
- Calories: 246.5
- Total Fat: 6.1 g
- Cholesterol: 54.8 mg
- Sodium: 88.8 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 2.7 g
- Protein: 24.7 g
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