Thai Chicken Salad

This hearty Asian-influenced salad is the perfect headliner for a light summer supper.

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  • Makes: 4 servings
  • Prep: 35 mins
  • Chill: 1 hr to 2 hrs

Thai Chicken Salad

Reviews (0)

1.0 by 1 people

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Directions

  1. Combine 1 tablespoon of the olive oil or salad oil, the chili powder, garlic powder, white pepper, and black pepper. Coat chicken with mixture. In a large skillet cook chicken in 1 tablespoon hot oil over medium heat for 8 to 10 minutes or until tender and cooked through, turning once. Cool slightly; cut chicken into thin strips.
  2. In a salad bowl combine chicken strips, romaine, radicchio, Belgian endive, tomato, and snipped mint or Thai basil. Cover and chill salad up to 2 hours.
  3. For dressing, in a screw-top jar combine the 1/4 cup olive oil or salad oil, lemon juice, fish sauce, honey, fresh lemon grass or 1/2 teaspoon finely shredded lemon peel, garlic, and crushed red pepper. Cover and shake well. Chill dressing until serving time. Shake well before using.
  4. To serve, drizzle the dressing over the salad. Toss lightly to coat. Garnish with mint leaves, if desired. Makes 4 servings.

From the Test Kitchen

Prepare dressing up to 48 hours ahead. Cover and chill. Shake well before using. Combine salad ingredients, except dressing. Cover and chill up to 2 hours.

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Nutrition Facts (Thai Chicken Salad)

  • Per serving:
  • 352 kcal ,
  • 24 g fat
  • (4 g sat. fat ,
  • 59 mg chol. ,
  • 298 mg sodium ,
  • 11 g carb. ,
  • 24 g pro.
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