* Exported from MasterCook *

THAI CHICKEN SALAD

Recipe By :Carol
Serving Size : 6 Preparation Time :0:35
Categories : 5-10G Low Carb Regional Thai
Salad-Poultry Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp olive oil
3/4 lb chicken breasts without skin
cut into thin strips
1 sm Romaine lettuce
6 scallions -- sliced
1/2 cup peanuts, dry-roasted -- chopped
3 tbsp smooth peanut butter
1 tbsp soy sauce
1 tbsp cider vinegar
1/4 cup water
1 tsp sugar substitute
1 dash cayenne pepper

Heat oil in frying pan; add chicken and lightly brown it but make sure it is cooked. Divide the lettuce among 6 plates;sprinkle on the scallions,chopped peanuts and the cooked chicken. Mix the peanut sauce ingredients in a jar and shake well to combine. Drizzle equal amounts of dressing over each salad.










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Per Serving (excluding unknown items): 209 Calories; 13g Fat (50.9% calories from fat); 18g Protein; 9g Carbohydrate; 4g Dietary Fiber; 26mg Cholesterol; 352mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0