Thai Chicken Salad
This is excellent as a salad or as a filling for a wrap. I like using Thai basil in this recipe; look for it at an Asian market. Cashews contain heart-healthy monounsaturated fats, and sesame seeds are an excellent source of copper, manganese, magnesium and iron.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1/2 cup low-fat yogurt plain
- 1 tbsp low-fat mayonnaise
- 1/2 tsp sesame oil
- 1/2 tsp hot chili sauce
- 1 tsp low-sodium soy sauce
- 2 cooked chicken breasts (total 500 g/1 lb.), shredded
- 4 green onions thinly sliced
- 1 medium carrot grated
- 1 handful bean sprouts washed
- 2 radishes grated
- 1/4 cup unsalted cashews chopped
- 8 leaves basil thinly sliced
- 8 leaves mint thinly sliced
- Salt and pepper to taste
- 1 tsp sesame seeds
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large bowl, whisk together yogurt, mayonnaise, sesame oil, chili sauce and soy sauce. Add chicken, green onions, carrot, bean sprouts, radishes, cashews, basil and mint; gently fold together. Season to taste with salt and pepper. Divide on four plates and top with sesame seeds.
Recipe Notes
Per serving: 258 calories, 32 g protein, 10 g fat (2 g saturated fat), 12 g carbohydrates, 2 g fibre, 5 g sugars, 68 mg cholesterol, 160 mg sodium
