Chicken & Prawn Thai Salad

6 Chicken Breast, no skin

Shrimp, raw, 454 grams

Club House Roasted Garlic & Peppers Seasoning, 3 tsp

Club House Thai Seasoning, 3 tsp

Sweet Chilli Sauce, 8 tbsp

Lettuce, red leaf (salad), 1 head

Cucumber (with peel), .5 cucumber (8-1/4")

Green Peppers (bell peppers), 0.5 cup, chopped

Yellow Peppers (bell peppers), .5 pepper, large (3-3/4" long, 3" dia)

Yellow Peppers (bell peppers), .5 pepper, large (3-3/4" long, 3" dia)

Red Ripe Tomatoes, 1 cup, chopped or sliced

Kraft Signature Asian Sesame Salad dressing, 6 tbsp

Sesame Seeds, 3 tbsp

Preperation:

Take chicken breasts and slice into bite size pieces.

In frying pan over medium-high heat - heat up olive oil. Once heated, add sliced chicken.

Add the Roasted Garlic & Peppers Seasoning and Thai seasoning to chicken. Continue to cook stirring occasional until chicken is tender and no longer pink. (12 - 15 min)

While chicken is cooking:

Take lettuce and cut up into bite size pieces, add tomoto, cucumber, peppers. Put salad off to the side until chicken is done.

Once chicken is done - Add Shrimp to chicken and cook for an additional 3 minutes or until shrimp takes on pink color and tails start to curl.

Stir in Sweet Chilli Sauce until all pieces are well coated. Now it is ready to serve over your prepared salad.

On a plate, place salad onto middle of plate (generous helping) then top with 1 TBSP of sesame salad dressing, then top with chicken and prawn mixture (1 - 1 1/2 cups) then top with 1/2 TBSP of sesame seeds.


Serves 6 - Delicious!

This is one of my families Favorites and so easy to prepare!


Number of Servings: 6

Recipe submitted by SparkPeople user RVBURN.