Asian Chicken Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
500 g romaine lettuce
150 g snow peas
1 can (398 mL) lychees, drained and cut in half
1 large navel orange, peeled and cut into sections
1 red plum, pitted and sliced
4 green onions, thinly sliced
370 g chicken breasts
Creamy peanut dressing
1⁄3 cup (90 mL) reduced-fat mayonnaise
4 tablespoons (60 mL) creamy peanut butter
1 garlic clove, finely chopped
- Finely shred the lettuce and place in a bowl. Trim the snow peas and remove the strings. Cut the snow peas in half on the diagonal and add them to the bowl. Add the lychees, orange, plum and green onions and toss to combine.
- Coat a heavy-based frying pan with nonstick cooking spray and set over medium-high heat until hot, about 2 minutes. Fry the chicken until cooked through, about 4 minutes on each side.
- To make the dressing, whisk the mayonnaise, peanut butter and garlic in a small cup. Cut the chicken diagonally into thin slices and add the strips to the bowl. Just before serving, drizzle the salad with the dressing and toss to coat.
Imported on 2011-01-20 20:26:46 — Original ID:1734