Thai Chicken Salad
- 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.
- 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.
- 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.
- 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.
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.