Thai Ham and Chicken Salad

30 minutes Prep: 15 minutes Cook: 15 minutes

53 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients


Dressings
1/2	each	chinese cabbage	shredded
2	each	carrots	grated
1	each	capsicum	cut into thin strips
2/3	pound	chicken meat, cooked	shredded
3 1/2	ounces	ham	finely sliced
1	each	birdseye chilli	finely chopped
2	cloves	garlic	crshed
2	tablespoons	lime juice	or lemon
2	tablespoons	soy sauce, dark
1/2	cup	almonds	flaked, lightly toasted

Directions

Bring a large pot of water to the boil and have ready a sink full of icey-cold water.

Plunge the shredded cabbage into the boiling water for one minute then scoop it out and into the cold water.

Drain and dry the cabbage and arrange it and the other vegetables in sections or concentric rings for maximum decorative value on a large serving dish.

Fill the centre of the arrangement with chicken and ham.

Decorate the dish with bright red chilli "flowers" (optional).

Pass the dressing separately.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 76g

Amount per Serving

Calories 53 16% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 13mg	4%
Sodium 793mg	33%
Total Carbohydrate 6.0g	2%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 6.0g	13%

Vitamin A	103%		Vitamin C	9%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Thanksgiving

Last Recipes Viewed

Recipe Bite

Whole_Chilies

by Laurie

General:Fiery taste and vibrant color characterize Whole Chilies. We select only the finest Chilies grown in China to add a powerful and pungent flavour to Mexican, South American, Chinese, Japanese, Indian, Thai, and African cooking. ...

Member Review

Crusty Cuban

One observation about this making this bread: I made it the first couple of times using King Arthur White Unbleached Bread Flour and the results were really good; crusty and only a little misshapen (which didn't disturb me a bit!). The second time, I used what I had on hand, which was King Arthur's All-Purpose Unbleached White Flour - not Bread Flour - and the loaf came out only slightly less crusty but with a perfect shape! And very good, too. I made 3 loaves this way and the results were consistent. Also, I read on another website that Cuban Bread does not hold up well, i.e. it gets stale quickly and to eat it right away. I have not found that to be the case.

Reviewed by northgardengal