(P) Chicken Salad With Thai Dressing
(P) Chicken Salad With Thai Dressing
By: Rachel's Tea
Info
Info
Servings
10
Prep-Time
-
Cook-Time
-
Cal/serving
104
Ingredients
- Heads romaine lettuce 3
- Head red cabbage 1/2
- Skinless chicken breast 2
- Oil 1 tbs
- Garlic salt
- White pepper
- Toasted almond 1/3 cups Thai dressing Ingredients:
- Fish sauce 2 tbs
- Lime juice 2 tbs
- Truvia/stevia 2 tsp
- Thinly sliced shallot 2
- Clove grated garlic 1
- Red chili, minced 1
- Grated ginger 1/2 in
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For A Delicious Dinner!
Method
- Pour together all Thai dressing ingredients into one container, shake them, and set aside.
- Wash and clean your veggies and cut them all. Set aside.
- Prepare your chicken by marinating them with garlic salt and pepper or any seasoning that you like, let it sit about 15 minutes.
- Prepare non stick pan and add about 1 tbs of oil.
- Sizzle the chicken breast about 3 minutes each side, or turn a bit brown, and continue to bake them inside the oven about 10 minutes with the temperature 375°F or 190°C.
- Prepare your salad bowl, add the veggies and the toasted almond, stir them well along with the dressing.
- Add your salad on plate, continue with the sliced chicken breast on top.
- Ready to be served.
