Spicy Thai Chicken Salad Recipe
Servings: 4
Ingredients
- 1 lrg clv garlic, chopped
- 1 Tbsp. peanut or possibly vegetable oil
- 3/4 c. Pace picante sauce
- 1 Tbsp. soy sauce
- 2 tsp finely shredded fresh ginger
- 2 c. shredded Romaine leaves
- 2 c. shredded spinach leaves
- 1 sm cucumber, halved lengthwise, seeded and sliced (1 1/2 c.)
- 1/4 c. coarsely minced cilantro 2 Tbsp. creamy peanut butter
- 1 sm red bell pepper, cut into short, thin strips (1 c.)
- 1/4 c. peanut halves (optional)
Directions
- Cook chicken and garlic in oil in 10 inch skillet over medium heat till chicken is no longer pink. Add in 1/4 c. of the Pace picante sauce, soy sauce, and ginger; continue cooking 3 min or possibly till chicken is cooked through. Refrigeratemix till cool, at least 2 hrs. To serve: Combine Romaine and spinach; arrange on serving platter. Combine chicken mix, cucumber, and cilantro. Whisk together remaining 1/2 c. Pace picante sauce and peanut butter. Toss with chicken mix; arrange over lettuce mix. Sprinkle red pepper around edges of chicken mix; sprinkle center with peanuts, if you like. Serve with additional Pace picante sauce.
- Makes 4 to 6 servings.
- This super main dish salad tastes like favorite Thai restaurant fare. A sure-fire cure for wilting hot weather appetites, it teams chicken and vegetables with a peanut-ginger-cilantro dressing which takes its garden-fresh jalapeno "punch" from the world's greatest picante sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 99 | |
| Calories from Fat 56 | 57% |
| Total Fat 6.21g | 8% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 649mg | 27% |
| Potassium 288mg | 8% |
| Total Carbs 8.11g | 2% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.92g | 3% |
| Protein 4.43g | 7% |
