Receta Bangkok Chicken Salad (6.5 Pts)

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Raciónes: 4

Ingredientes

Cost per serving $3.33 view details

Direcciones

  1. Preheat oven to 375. Place chicken in single layer on baking sheet. Cover with aluminum foil. Bake about 15 min till cooked through. Remove from oven, throw away foil and let cold. Shred meat; set aside.
  2. In bowl, stir together mint, ginger, garlic, chili, soy sauce, lime juice, honey and sesame oil. Set aside.
  3. Remove 8 outer leaves from cabbage and reserve. Cut out core and finely shred remaining leaves; you should have about 4 c.. Set aside.
  4. Bring large saucepan three-fourths full of water to a boil. Add in noodles and cook, about 4 min, till tender. Drain and rinse under cool running water. Drain again and cut into 2 inch lengths.
  5. In large bowl, combine shredded cabbage, chicken, cucumbers, carrots, green onions, noodles and soy sauce mix. Let stand 20 min to allow the flavors to blend.
  6. Line serving bowl with reserved cabbage leaves. Mound salad in center. Serve immediately.
  7. Description: "If "chicken salad" reminds you of boring celery and tons of may, think again. This salad is a low-fat version which's bursting with spicy flavors from the Orient. In a hurry Use leftover chicken and bagged shredded carrots."
  8. NOTES : This was very good! I think next time I'll add in some snow peas to it too.
  9. As John says, "Light but filling!"

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Nutrition Facts

Amount Per Serving %DV
Serving Size 281g
Recipe makes 4 servings
Calories 283  
Calories from Fat 32 11%
Total Fat 3.65g 5%
Saturated Fat 0.65g 3%
Trans Fat 0.02g  
Cholesterol 43mg 14%
Sodium 1032mg 43%
Potassium 610mg 17%
Total Carbs 43.03g 11%
Dietary Fiber 3.5g 12%
Sugars 17.5g 12%
Protein 20.43g 33%
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