Thai chicken salad #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Heads lettuce | |
| 4 | smalls | Roasted chicken breasts |
| 4 | larges | Tomatoes; cut into eighths |
| 1 | Yellow pepper; de-seeded and sliced | |
| 6 | Spring onions; finely sliced | |
| 3½ | ounce | Bean sprouts |
| 1 | tablespoon | Tahini |
| 1 | tablespoon | Sunflower oil |
| 1 | tablespoon | White vinegar |
| 1 | teaspoon | Sugar |
| 1 | pinch | Chili powder |
Directions
DRESSING
From: "M. Runham" <run@...>
Date: Thu, 8 Feb 1996 11:51:10 +0000 (GMT) Remove and discard any lettuce leaves which are bruised and yellow. Wash and thoroughly dry the lettuce then place in a large salad bowl. Chop the chicken into bite sized pieces and mix with the tomatoes, pepper, spring onions and bean sprouts. Add to the bowl. Mix together the dressing ingredients. Pour over the salad, toss and serve.
237 Calories, 29 g protein, 6⅖ g carbohydrates of which 4.9 g is sugar, 11 g fat of which 2.3 g is saturated, trace of sodium, 2⅒ g dietary fibre.
NOTE: Recipe called for "2 lettuces"! If this is iceberg lettuce, the amount seems way too much, I think. Maybe it should be "2 heads/bunches leaf lettuce" or something like that??? --Glen MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .