Thai Chicken Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 432.7
- Total Fat: 11.7 g
- Cholesterol: 57.3 mg
- Sodium: 805.9 mg
- Total Carbs: 60.2 g
- Dietary Fiber: 11.1 g
- Protein: 25.9 g
View full nutritional breakdown of Thai Chicken Salad calories by ingredient
Introduction
This is a great salad - low calories - delicious. I use mountain bread - can use pita. Garnish with fresh coriander. This is a great salad - low calories - delicious. I use mountain bread - can use pita. Garnish with fresh coriander.Number of Servings: 4
Ingredients
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MARINADE
1 tbsp fish sauce
1 stalk lemon grass
2 limes, juiced
2 cm piece of ginger - finely chopped
2 cloves garlic - chopped
2 tbsp olive oil
2 tbsp dry sherry
1tbsp oyster sauce
1-2 fresh red chillies
1 tbsp fresh coriander - chopped
1 small onion finely diced
4 chicken thighs
3 cups bean shoots
1 medium red onion - cut in half and sliced
2 celery stalks - cut into 5cm long strips
1 red capsicum - cut into strips
10 snow peas - sliced into 3
6 radishes - halved and sliced
1 medium carrot - cut matchstick size
8 coriander stems for garnish
4-6 sheets of Mountain Bread - rolled and sliced finely
Directions
NOTE MARINADE TIME AND COOLING TIME FOR CHICKEN THIGHS.
1. Combine all marinade ingredients and cover the chicken thighs. refrigerate for a minimum 2 hrs.
2. Tease apart the sliced mountain bread - place on oven tray - spray with olive oil spray - bake until crisp. Set aside.
3. Remove chicken from the marinade and add to a hot pan to seal in all the flavours, reduce the heat and allow to fully cook. Alternatively, seal in pan and allow to fully cook in oven on rack. Remove from pan or oven and chill. Add the marinade to the pan to cook for 1-2 minutes. Remove from the heat and allow to cool, this will be the dressing.
4. Toss all salad ingredients together. Slice the chicken and add to the salad. Arrange the crispy Mountain Bread noodles onto a plate and top with the salad. Drizzle with dressing and finish with fresh coriander.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user PRETZEL3.
1. Combine all marinade ingredients and cover the chicken thighs. refrigerate for a minimum 2 hrs.
2. Tease apart the sliced mountain bread - place on oven tray - spray with olive oil spray - bake until crisp. Set aside.
3. Remove chicken from the marinade and add to a hot pan to seal in all the flavours, reduce the heat and allow to fully cook. Alternatively, seal in pan and allow to fully cook in oven on rack. Remove from pan or oven and chill. Add the marinade to the pan to cook for 1-2 minutes. Remove from the heat and allow to cool, this will be the dressing.
4. Toss all salad ingredients together. Slice the chicken and add to the salad. Arrange the crispy Mountain Bread noodles onto a plate and top with the salad. Drizzle with dressing and finish with fresh coriander.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user PRETZEL3.