Try this Thai Minced Chicken Salad recipe, or contribute your own.
Suggest a better descriptionPlace stock, lemongrass and ginger in a small saucepan and bring to a boil. Lower heat, cover and simmer 10 minutes. Add chicken and poach uncovered, stirring until opaque, about 3 minutes. Remove chicken; strain stock and reserve it for another use. In a bowl, mix together remaining ingredients except cilantro and lettuce. Add chicken and stir to coat. Stir in the cilantro. To serve: Place lettuce leaves on 4 plates. Mound chicken salad in centers. Drizzle with remaining dressing. Garnish with cilantro sprigs. Serves 4. Recipe by: Williams-Sonoma catalog Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 30, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (536g) | ||
Recipe Makes: 4 | ||
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Calories: 273 | ||
Calories from Fat: 48 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 77.4mg | 24 % | |
Sodium 2014.4mg | 69 % | |
Potassium 917.1mg | 24 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 15.4g | ||
Protein 37g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 273
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