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Thai-Style Chicken Salad
Thai-Style Chicken Salad
Fiona Haynes
At a Glance
Prep Time : 10min
Course : Dinner, Lunch, Main Course, Salad
Special : Easy
Type of Prep : Assemble
Cuisine : Thai
Occasion : Labor/Memorial Day, Spring, Summer
 
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Thai-Style Chicken Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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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.

Serves 4.

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

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