Thai chicken salad #3
4 Servings
Ingredients
| Quantity | 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. | |
Directions
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@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 10 JUNE 1996
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