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Thai Chicken And Vegetable Salad Recipe
|Garlic salt||1⁄4 Teaspoon|
|Frozen broccoli carrot fanfare||16 Ounce (1 Package)|
|Shredded lettuce||8 Cup (128 tbs)|
|Fresh bean sprouts||1⁄2 Cup (8 tbs)|
|Thinly sliced green onions||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 487 Calories from Fat 29
% Daily Value*
Total Fat 3 g4.8%
Saturated Fat 0.41 g2.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1097 mg45.7%
Total Carbohydrates 87 g29.1%
Dietary Fiber 37.7 g151%
Sugars 29.1 g
Protein 34 g68.6%
Vitamin A 2967.7% Vitamin C 786.4%
Calcium 83.5% Iron 98.2%
*Based on a 2000 Calorie diet
Cover; blend until smooth.
Heat 1 tablespoon of the oil in large skillet over medium-high heat.
Add chicken; stir-fry about 5 minutes or until no longer pink.
Remove from skillet; sprinkle chicken with garlic salt.
Add remaining 1 tablespoon oil to skillet.
Add frozen vegetables; stir-fry for 5 to 7 minutes or until vegetables are crisp-tender.
Place 2 cups of the shredded lettuce on each of 4 serving plates.
Top each with 1/4 of the bean sprouts, green onions, cooked vegetables and cooked chicken.
Spoon dressing over each salad.
Garnish with tomatoes and cilantro.
Serve with remaining dressing.
Serve warm or cold.