Thai Chicken Salad
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 328.5
- Total Fat: 2.4 g
- Cholesterol: 110.0 mg
- Sodium: 4,558.8 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 7.5 g
- Protein: 48.9 g
View full nutritional breakdown of Thai Chicken Salad calories by ingredient
Introduction
A tasty treat for a hot summer day A tasty treat for a hot summer dayNumber of Servings: 2
Ingredients
-
1/2 t. salt
4 skinned chicken breasts
4 0z high fibre yam noodles
1/2 seedless cucumber, sliced into strips
1 large sweet red pepper diced or cut into strips
1/4 cup fresh diced mint
Dressing
1/4 cup fish sauce
3T lime juice
2T packed brown sugar
1T minced ginger root. (Ground ginger is OK)
1 clove garlic minced
1 jalapeno pepper diced OR 2 tsp of minced pickled jalapenos (available in larger supermarkets)
Directions
Makes 4 servings, of 164 calories each, but in my family it only serves 2 at 329 calories each.
Boil 2 cups salt and water. Reduce heat to med.low and poach chicken breasts 13-15 min. until chicken is no longer pink inside. Let cool in broth. Debone if necessary and cut into 11/2 " strips. In a bowl add noodles to warm water and stir around to loosen noodles. Drain well. Combine chicken, noodles, cucumber and red pepper and pour over chicken. In a separate bowl add dressing ingredients, mix and pour over chicken mixture. Toss well.
Number of Servings: 2
Recipe submitted by SparkPeople user SHIRLEYLEWIS6.
Boil 2 cups salt and water. Reduce heat to med.low and poach chicken breasts 13-15 min. until chicken is no longer pink inside. Let cool in broth. Debone if necessary and cut into 11/2 " strips. In a bowl add noodles to warm water and stir around to loosen noodles. Drain well. Combine chicken, noodles, cucumber and red pepper and pour over chicken. In a separate bowl add dressing ingredients, mix and pour over chicken mixture. Toss well.
Number of Servings: 2
Recipe submitted by SparkPeople user SHIRLEYLEWIS6.