Thai Ground Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Lime Juice, 1 fl oz Ginger Root, 2 tsp Honey, 1 tbsp Heinz Chili Sauce, 0.25 tbsp Olive Oil, 1.5 1tsp Lean Ground Chicken - Granny's, 0.25 cup Romaine Lettuce (salad), 2 cup, shredded Carrots, raw, 0.5 cup, grated Onions, raw, 0.25 cup, sliced Cilantro, dried, 1 tbsp Mint Leaves, 2 tbsp, crushed Cashew Nuts, dry roasted, 2 tbsp
Makes 1 Serving
Combine lime juice, ginger, honey, chili sauce. Whisk gradually adding the oil until well blended.
Set a small nonstick frying pan over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightlyu mist with oil oil spray. Add chicken to the pan. Cook, breaking up the meat into chunks until no longer pink. Remove from the heat. Stir in 1 tbsp of the reserved dressing.
In a large serving bowl, combine the lettuce, carrot, onion, mint and cilantro. Drizzle with the remaining dressing and toss. Top with the chicken and sprinkle with the nuts.
Enjoy!!
Number of Servings: 1
Recipe submitted by SparkPeople user DENISEMORAN.
Combine lime juice, ginger, honey, chili sauce. Whisk gradually adding the oil until well blended.
Set a small nonstick frying pan over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightlyu mist with oil oil spray. Add chicken to the pan. Cook, breaking up the meat into chunks until no longer pink. Remove from the heat. Stir in 1 tbsp of the reserved dressing.
In a large serving bowl, combine the lettuce, carrot, onion, mint and cilantro. Drizzle with the remaining dressing and toss. Top with the chicken and sprinkle with the nuts.
Enjoy!!
Number of Servings: 1
Recipe submitted by SparkPeople user DENISEMORAN.
Nutritional Info Amount Per Serving
- Calories: 362.3
- Total Fat: 16.7 g
- Cholesterol: 35.0 mg
- Sodium: 144.0 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 4.7 g
- Protein: 20.1 g
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