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    Meat/Fish: Thai Chicken Salad


    Source of Recipe


    Low-Fat Meals, Vol. VI, #3

    List of Ingredients





    1/4 cup fresh lime juice
    3 tablespoons bottled Asian fish sauce
    2 tablespoons vegetable oil
    5 teaspoons granulated sugar
    1 tablespoon chopped mint leaves
    2 cloves garlic -- minced
    1/2 teaspoon salt
    1 broiler-fryer chicken -- cooked
    --skinned and cut into fine shreds
    1 cucumber -- peeled
    --seeded and shredded
    2 cups fresh bean sprouts
    2 fresh green chilies
    --seeded and shredded
    1/2 small red onion
    --sliced into thin rings
    1 tablespoon shredded fresh ginger
    1/2 cup chopped fresh cilantro
    1/4 cup chopped peanuts -- optional

    Recipe



    In bowl, stir lime juice, fish sauce, oil, sugar, mint leaves, garlic and salt until sugar is dissolved; set dressing aside. In large bowl, mix together chicken and cucumber. In medium bowl, mix together bean sprouts, chilies, onion and ginger. At serving time, stir together lime-mint dressing, chicken-cucumber mixture, bean sprout mixture and cilantro. Sprinkle with chopped peanuts and serve. Makes 4 servings.
 

 

 

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