Search
by Ingredient

Thai Ham & Chicken Salad

StarStarStarStarHalf star

Submitted by myriahg

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

Dressings
½ 0.5
EACH EACH NAPA (CHINESE) CABBAGE
shredded *
2 2
EACH EACH CARROTS
grated
1 1
EACH EACH SWEET RED BELL PEPPERS
cut into thin strips *
302.4
POUND G CHICKEN MEAT, COOKED
shredded
3 ½ 101.2
OUNCES ML/G HAM
finely sliced
1 1
EACH EACH THAI BIRD'S EYE CHILI PEPPERS
finely chopped *
2 2
CLOVES CLOVES GARLIC
crshed
2 3E+1
TABLESPOONS ML LIME JUICE
or lemon
2 3E+1
TABLESPOONS ML SOY SAUCE, DARK
½ 118
CUP ML 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 197 30% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 858mg 36%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 56g
Vitamin A 104% Vitamin C 9%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
More health news

Email this recipe