Thai Chicken Salad
Sweet chili sauce spikes the creamy yogurt dressing in this healthy chicken salad recipe for a fun taste of Thai flavors. If you don't have sweet chili sauce, try substituting 1 tablespoon ketchup, 1 teaspoon Sriracha, 1 teaspoon honey, 1 teaspoon rice vinegar and a pinch of crushed red pepper flakes. Serve the salad open-face on toasted bread or scoop it atop more shredded napa cabbage.
Source: EatingWell Magazine, May/June 2016
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Refrigerate for up to 3 days.
Nutrition Facts
Serving Size:
3/4 cup Per Serving:
195 calories; protein 12.3g; carbohydrates 7.4g; dietary fiber 0.7g; sugars 4.6g; fat 12.4g; saturated fat 2.2g; cholesterol 30.5mg; vitamin a iu 569.6IU; vitamin c 18.8mg; folate 20mcg; calcium 36.2mg; iron 0.8mg; magnesium 26.2mg; potassium 213.2mg; sodium 368.6mg; thiamin 0.1mg; added sugar 3g.
Exchanges:
1/2 vegetable, 1 1/2 lean meat, 2 fat
