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Ingredientes
- 1 x skewer of Thai chicken
- 8 ounce salad mix
- 2 ounce Chinese egg noodle fried
- 1/3 c. Spectrum toasted sesame dressing
- Â Â (organic and fat free)
- 1/4 c. shredded red cabbage
- 1 x tomato cut into wedges
- 1 x mandarin orange cut into 6 slices
- 1 Tbsp. House of Tsang Bangkok Padang Peanut Sauce
- 1 Tbsp. finely-minced cilantro
- 1/2 c. Kikkoman soy sauce
- 1Â 1/2 x orange sesame dressing
- 1Â 1/2 x chicken breasts sliced 1-ounce strips
- 1 x bamboo skewer
Direcciones
- Place chicken skewer on a clean, warm section of broiler and cook for 45 seconds. Turn skewer 1/4 and cook for an additional 45 seconds to create diamond grill marks. Flip skewer and repeat process to a minimum internal temperature of 156 degrees.
- Add in salad greens, Chinese noodles and dressing to large mixing bowl and mix gently, but thoroughly with a rubber spatula. Mound tossed salad into service bowl creating as much height as possible. Proportionately distribute shredded red cabbage and tomatoes around the inside edge of the bowl. Add in mandarin orange slices proportionately spaced on the rim of the bowl.
- Place warm chicken from broiler in salad, slightly off-center. Drizzle salad proportionately with Peanut Sauce. Sprinkle entire salad, including rim of the bowl, with minced cilantro.
- For the Chicken Skewers Marinade: Combine ingredients in a mixing bowl and mix well with a wire whip. Skewer chicken strips on bamboo skewer. Marinate chicken skewer for a minimum of 2 hrs. Remove chicken skewers and throw away marinade.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 834g | |
| Calories 1131 | |
| Calories from Fat 389 | 34% |
| Total Fat 43.37g | 54% |
| Saturated Fat 9.8g | 39% |
| Trans Fat 0.29g | |
| Cholesterol 211mg | 70% |
| Sodium 8253mg | 344% |
| Potassium 1734mg | 50% |
| Total Carbs 86.26g | 23% |
| Dietary Fiber 6.1g | 20% |
| Sugars 14.12g | 9% |
| Protein 97.86g | 157% |
