Thai chicken salad #3

Yield: 4 Servings

Measure Ingredient
⅓ cup Fresh lime juice
2 tablespoons Asian fish sauce
2 tablespoons Ketchup
1½ teaspoon Granulated sugar
10 ounces Skinless boneless chicken breasts
4 cups Torn romaine lettuce
3 ounces Spaghetti; cooked, drained and rinsed
1 medium Kirby cucumber; peeled and thinly sliced
2 tablespoons Finely chopped fresh mint leaves
½ ounce Coarsely chopped dry-roasted unsalted peanuts
1 hour or overnight.

submitted by: johanssen@...

In large salad bowl, with wire whisk, combine lime juice, fish sauce, ketchup and sugar, blending until sigur is dissolved. In medium bowl, combine chicken and 2 tablespoons lime juice mixture, tossing well to coat thoroughly; refrigerate chicken and remaining lime juice mixture, covered, Preheat broiler.

Broil chicken breasts 6 inches from heat, 3½ minutes on each side, until lightly browned and cooked through. Remove chicken from broiler; set aside to cool slightly.

Slice chicken thinly on the diagonal; add to remaining lime juice mixture, tossing well to coat thoroughtly. Add lettuce, spaghetti, cucumber and mint; toss to combine. Serve sprinkled with peanuts.

EACH SERVING PROVIDES: ¼ fat; 2 ½ vegetables; 2 proteins; 1 bread; 20 optional calories

PER SERVING: 230 calories; 22g protein; 4g fat; 26g carbohydrate; 45mg calcium; 144 mg sodium (does not include Asian fish sauce- data unavailable); 41mg cholesterol; 2g dietary fiber DAVE <DAVIDG@...>

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RECIPE ARCHIVE - 10 JUNE 1996

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