Thai-Style Chicken Salad
Laurie
This salad is crisp, refreshing and light, and its sweet-and-sour dressing adds a real zing.
ingredients
- 1 lb cooked chicken breast (or thigh), sliced thin
- 3 cups shredded cabbage
- 3 cups peeled jicama, cut into strips
- 1 small sweet red pepper, cut into strips
- 1/3 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro, including stems
- Dressing:
- 3 Tbsp white vinegar
- 2 Tbsp lime juice
- 2 Tbsp Thai fish sauce
- 1/2 cup sugar equivalent from substitute (liquid preferred)
- 1/2 tsp fresh grated ginger
- 1/2 tsp Asian chili sauce (such as Sriracha) or other hot sauce
- Garnishes:
- 1/4 cup chopped peanuts
- Mint leaves
- Cilantro leaves
directions
Mix together all salad ingredients and, in separate bowl, the dressing ingredients. Toss to combine. Garnish as desired.
notes
Carbs: 8 g Fiber: 7 g Protein: 42 g Calories: 297
Source: Laurie
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