Page 141 - One-Dish Meals

Thai Salad

A summery blend of chicken, lettuce, fresh herbs, and crisp carrots
tossed with a tangy, spicy Asian dressing. It is equally good made with
either beef or shrimp in place of the chicken.
P R E P 20 minutes M A K E S 4 main-dish servings

12 cups loosely packed bite-size 2 tablespoons Asian fish sauce
pieces Boston lettuce (about two (see Tip, page 97)
6-ounce heads)
2 tablespoons vegetable oil
1 ⁄2 cup loosely packed fresh cilantro
1 jalapeño chile, seeded and minced
leaves
1 tablespoon grated, peeled fresh
1 ⁄2 cup loosely packed fresh mint
ginger
leaves
1 teaspoon sugar
1 bag (10 ounces) shredded carrots
12 ounces skinless, boneless,
3 green onions, cut into 1-inch pieces
rotisserie chicken, cut into
1 ⁄4 cup fresh lime juice thin strips

1. In large bowl, toss lettuce with cilantro, mint, carrots, and green onions.
2. In another large bowl, with wire whisk, mix lime juice, fish sauce, oil,
jalapeño, ginger, and sugar until blended.
3. To serve, add chicken to dressing in bowl; toss to coat. Add lettuce mix-
ture; toss again.

E A C H S E R V I N G About 285 calories | 27 g protein | 14 g carbohydrate |
14 g total fat (2 g saturated) | 76 mg cholesterol | 755 mg sodium.

Salads & Sandwiches 141