WARM THAI CHICKEN SALAD
Number Of Ingredients 15
Steps:
- Heat oil in 10-inch skillet or wok over medium-high heat. Cook garlic and chili in oil 30 seconds, stirring frequently. Stir in chicken. Cook, stirring occasionally, until chicken is no longer pink in center. Add bell pepper, cucumber and green onions toss with chicken mixture. Stir in remaining ingredients except salad greens. Heat to boiling, stirring constantly boil and stir 30 seconds. Remove from heat. Divide salad greens among 4 dinner plates. Spoon chicken mixture over salad greens, using slotted spoon. Drizzle liquid from skillet over chicken mixture and salad greens. Garnish with peanuts and lime slices.1 Serving: Calories 200 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 60mg Sodium 580mg Carbohydrate 9g (Dietary Fiber 1g) Protein 26g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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Nathan Zeldaguy
[email protected]This salad is a great way to use up leftover chicken. It's also a healthy and delicious meal that can be made in minutes.
Syeed khan
[email protected]I made this salad for a potluck and it was gone in minutes. Everyone loved it!
Nasrullah Jakhro
[email protected]This salad is so flavorful and refreshing. I love the combination of the chicken, vegetables, and dressing.
E Sssse
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's the perfect combination of sweet, savory, and spicy.
Taylor Stevens
[email protected]This was a hit at my party! I made it ahead of time and it was still delicious the next day.
Azoozalyemen Alseuni
[email protected]This salad was really delicious and easy to make. I used ground chicken instead of shredded chicken and it turned out great. I also added some chopped peanuts and green onions for extra flavor. Will definitely be making this again!