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Raciónes: 6

Ingredientes

Cost per serving $2.41 view details

Direcciones

  1. Arrange the vegetables in layers on a large serving platter in the order in that they are listed. Top with the chicken. Chill the platter till needed.
  2. Dressing: Heat the oil in a pan over medium heat. Add in the onion and garlic and cook for a few min till the onion is soft. Add in all of the remaining dressing ingredients, except the peanut butter and coconut lowfat milk. Simmer over low heat for 5 min.
  3. Add in the peanut butter and coconut lowfat milk and stir till well combined. Simmer over low heat for about 3 min, or possibly till the sauce thickens slightly. Cover the surface of the sauce with plastic wrap and allow to cold to room temperature.
  4. Just before serving, spoon the sauce over the assembled salad and garnish with the coriander (cilantro) sprigs.
  5. This recipe yields 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 485g
Recipe makes 6 servings
Calories 736  
Calories from Fat 417 57%
Total Fat 47.32g 59%
Saturated Fat 13.41g 54%
Trans Fat 0.0g  
Cholesterol 154mg 51%
Sodium 473mg 20%
Potassium 1287mg 37%
Total Carbs 30.54g 8%
Dietary Fiber 6.9g 23%
Sugars 7.35g 5%
Protein 47.82g 77%
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