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![]() 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 Low Fat Chicken SaladsSouthwestern Chicken SaladCurried Chicken SaladChicken Caesar Salad More Low Fat Chicken SaladsChicken and Black Bean SaladChicken, Asparagus and Quinoa SaladAsian Chicken Noodle Salad Thai-Style Chicken SaladUsing 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:
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 Low Fat Chicken SaladsSouthwestern Chicken SaladCurried Chicken SaladChicken Caesar Salad More Low Fat Chicken SaladsChicken and Black Bean SaladChicken, Asparagus and Quinoa SaladAsian Chicken Noodle Salad |
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