| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Thai | Seattle tim, Thai | 3 | Servings |
INGREDIENTS
| 1/2 | c | Bottled Thai peanut sauce |
| 1 | T | Light mayonnaise |
| 3 | T | Fresh lime juice |
| 1 | Whole roasted chicken | |
| breast boned and skinned | ||
| 1 | Carrot, coarsely grated | |
| 1 | Celery rib, very finely | |
| slivered | ||
| 1 | Red bell pepper, finely | |
| slivered | ||
| 1/4 | t | Salt |
| 3 | c | Prepared torn lettuce |
| 3 | Lime wedges |
INSTRUCTIONS
To prepare the dressing: Stir together the peanut sauce, mayonnaise and lime juice. Set aside. To prepare the salad: Dice the chicken breast finely. Combine with the carrot, celery, bell pepper and salt. Toss with about half of the dressing. Add the lettuce and toss gently. Serve the salad with a lime wedge and the remaining dressing on the side. Adapted from "Pan-Asian Express" by Barbara Witt. Developed by CeCe Sullivan of the Seattle Times food staff. MC formatted 3/18/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby" <MsRooby@sprintmail.com> on Mar 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 586
Calories From Fat: 199
Total Fat: 23g
Cholesterol: 196.7mg
Sodium: 551.3mg
Potassium: 1059mg
Carbohydrates: 15.3g
Fiber: 3.9g
Sugar: 4.5g
Protein: 78.8g