Thai Chicken Salad

Serves 6. Nutrition per serving: Calories - 175, Protein - 28g, Carbohydrates - 8g, Fat - 3g, Cholesterol - 64mg
4 chicken breasts (boneless, skinless)
½ C bean sprouts
2 bell peppers
1 bag mixed greens
1½ tsp olive oil
1 lime (juice only)
2 tsp sugar
1 tsp chili powder
2 T Teriyaki sauce
1 T water
3 T rice wine vinegar
2 T ginger (fresh grated)
4 scallions (chopped)
½ C basil leaves (fresh chopped)
½ C mint leaves (fresh chopped)
Poach chicken in salted water until opaque.  Drain and shred into pieces.  Combine dressing ingredients and toss with chicken.  Add sprouts and peppers.  Serve over mixed greens.

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