Free Recipe Thai Chicken Salad #3
Recipe Type: S Recipes
Recipe Preparation: broil
Cooking Ingredients for Thai Chicken Salad #3 Recipe
1/3 c Fresh lime juice
2 tb Asian fish sauce
2 tb Ketchup
1-1/2 ts Granulated sugar
10 oz Skinless boneless chicken
-breasts
4 c Torn romaine lettuce
3 oz Spaghetti; cooked, drained
-and rinsed
1 md Kirby cucumber; peeled
-and thinly sliced
2 tb Finely chopped fresh mint
-leaves
1/2 oz Coarsely chopped dry-roasted
-unsalted peanuts
Thai Chicken Salad #3 Preparation
submitted by: johanssen@matnet.com In large salad bowl, with wire whisk, combine lime juice, fish sauce, ketchup and sugar, blending until sigur is dissolved. In medium bowl, combine chicken and 2 tablespoons lime juice mixture, tossing well to coat thoroughly; refrigerate chicken and remaining lime juice mixture, covered, 1 hour or overnight. Preheat broiler. Broil chicken breasts 6 inches from heat, 3 1/2 minutes on each side, until lightly browned and cooked through. Remove chicken from broiler; set aside to cool slightly. Slice chicken thinly on the diagonal; add to remaining lime juice mixture, tossing well to coat thoroughtly. Add lettuce, spaghetti, cucumber and mint; toss to combine. Serve sprinkled with peanuts. EACH SERVING PROVIDES: 1/4 fat; 2 1/2 vegetables; 2 proteins; 1 bread; 20 optional calories PER SERVING: 230 calories; 22g protein; 4g fat; 26g carbohydrate; 45mg calcium; 144 mg sodium (does not include Asian fish sauce- data unavailable); 41mg cholesterol; 2g dietary fiber DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 10 JUNE 1996 From the ”RECIPEinternet: Recipes from Around the World” recipe list.
Cooking Temperature:
Recipe Serves: 4
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