Thai Chicken Salad with Lime-Sesame Dressing
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 tsp garlic salt
- 1 tsp pepper
- 2 Tbsp vegetable oil
- 2 (10-oz) pkg chopped romaine lettuce
- 1 (6-oz) pkg spring mix
- 1 (10-oz) pkg matchstick carrots
- 1 English cucumber, halved lengthwise and thinly sliced
- 2 cups sliced radishes
- 8 green onions, thinly sliced
- 1 cup fresh cilantro leaves
- ½ cup fresh mint leaves
- Lime-Sesame Dressing:
- ½ cup fresh lime juice
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp sugar
- 2 tsp Sriracha hot sauce
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with garlic salt and pepper.
- Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes per side. Remove from skillet, and let stand 5 minutes before thinly slicing.
- Toss together lettuce, greens, carrots, cucumber, radishes, green onions, cilantro and mint in a large bowl.
- For Dressing: Whisk together all ingredients in a small bowl until blended. Store, covered, in refrigerator up to 1 week.
- Add desired amount of Lime-Sesame Dressing to salad; toss. Divide salad among 6 plates; top with chicken.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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