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Thai-Style Chicken Salad




Source of Recipe


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Thai-Style Chicken Salad

About.com – e-mail
By Fiona Haynes - Low Fat Cooking Expert

Serves: 4
Total time: 10 min.

Using peanut butter is a little indulgent if you're eating low fat, but most of the fat in peanut butter is unsaturated. I suggest using natural peanut butter, which contains very little saturated fat and no partially hydrogenated oils. You can also use a reduced fat natural peanut butter to cut total fat.

Ingredients:
1/4 cup creamy peanut butter, preferably natural
2 tbsp less sodium soy sauce or tamari
1 tbsp rice vinegar
Juice of 1/2 lime
1/2 tsp minced ginger
2 cups rotisserie chicken, chopped
8 Romaine lettuce leaves
2 cups pre-shredded dry coleslaw mix
4 tbsp rice vinegar
2 plum tomatoes, halved and sliced

Preparation:
Combine peanut butter, soy/tamari sauce, rice vinegar, lime juice and ginger in a medium bowl. Stir in chopped chicken.
Place two romaine lettuce leaves on each of four plates. Drizzle rice vinegar over coleslaw and toss. Top each plate with 1/2 cup of coleslaw and vinegar mix. Surround romaine with sliced tomatoes, then top plates with one-fourth of the peanut chicken mixture.

Per Serving: Calories 234, Calories from Fat 95, Total Fat 10.5g (sat 2.3g), Cholesterol 48mg, Sodium 326mg, Carbohydrate 11.2, Fiber 3g, Protein 23.5g