Thai Chicken Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Thai Chicken Salad calories by ingredient


Introduction

we toss pan seared chicken with vegetables and dressing we toss pan seared chicken with vegetables and dressing
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)

Directions

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.