Quick Thai Chicken Salad
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Ingredients25 m servings 263 cals
Original recipe yields 6 servings (2 cups each)
- Cook first 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Remove from heat.
- Cook chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until lightly browned, stirring frequently. Add 1/4 cup peanut sauce; stir to evenly coat chicken with sauce. Cook 2 min. or until chicken is done, stirring constantly. Remove from heat.
- Toss lettuce with carrots and tomatoes in large bowl; top with chicken. Drizzle with remaining peanut sauce just before serving.
Per Serving: 263 calories; 15.8 g fat; 15.2 g carbohydrates; 19.2 g protein; 33 mg cholesterol; 356 mg sodium. Full nutrition