In large, resealable plastic bag, combine Chinese five spice powder, 1 tablespoon olive oil, teaspoon salt and teaspoon black pepper. Add chicken thighs to bag, seal well and turn to coat. Marinate chicken in refrigerator for one hour, or up to overnight.
While chicken is marinating, place red pepper pieces, yellow pepper pieces, jalapeno pepper pieces, water chestnuts, carrot, cucumber, radishes and red onion in bowl of food processor. Rough chop by pulsing the blade. If food processor is not available, vegetables may be julienned by hand.
Place chopped vegetables in large bowl. Add garlic, lime juice, cup olive oil, remaining teaspoon salt and remaining teaspoon pepper. Place bowl in refrigerator and allow to sit for one hour or up to overnight.
Prepare gas or charcoal grill. Place chicken on grill and cook, turning, until done throughout, about 6 minutes per side. Cool and shred meat coarsely.
Add chicken to vegetable salad mixture. Add cilantro and parsley; stir well to combine.
Nutritional Information, Per Serving:
370 calories; 22 g fat; 3.5 g saturated fat; 23 g carbohydrate; 5 g fiber
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (418g)|
|Recipe Makes: 4|
|Calories from Fat: 209 (58%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 51mg||16 %|
|Sodium 78.9mg||3 %|
|Potassium 714.1mg||19 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 22.1g|
|Protein 15.1g||22 %|
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: 361
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.