Thai-Style Chicken Salad Recipe

This has become my very favorite summer meal salad. It is crisp, refreshing and light, and its sweet-and-sour dressing adds a real zing. It is styled after a salad I've eaten in a Southeast Asian restaurant. That salad was called "Banana Blossom Salad"; although the ingredients in this one are different, the texture and flavors are similar.

Ingredients:

• 1 lb cooked chicken breast, sliced thin (can use any chicken meat desired)
• 3 cups shredded Napa cabbage (can use regular)
• 3 cups peeled jicama cut into strips
• 1 small sweet red pepper, cut into strips
• 1/3 cup chopped fresh mint
• 1/2 cup chopped fresh cilantro, including stems
• .
• Dressing:
• 3 Tablespoons white vinegar
• 2 Tablespoons lime juice
• 2 Tablespoons Thai fish sauce
• 1/2 cup sugar equivalent from substitute (liquid such as Sweetzfree preferred)
• 1/2 teaspoon fresh grated ginger
• 1/2 teaspoon Asian chili sauce (such as Sriracha) or other hot sauce
• Garnishes:
• 1/4 cup chopped peanuts
• Mint leaves
• Cilantro leaves

Preparation:

Mix together all the salad ingredients, and in a separate bowl, the dressing ingredients. Toss to combine. Garnish as desired.

Nutritional Information: Each of 4 servings (including peanut garnish) has 8 grams effective carbohydrate plus 7 grams fiber, 42 grams protein and 297 calories.

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