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Cook'n with Betty Crocker 
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Warm Thai Chicken Salad |
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Serves: 4 Print this RecipeBe sure to wear rubber or plastic gloves when seeding and chopping the jalapeño chili to prevent irritating your skin. 1 tablespoon vegetable oil 1 clove garlic, finely chopped 1 jalapeno chiles, seeded and finely chopped 1 pound boneless skinless chicken breast halves, cut into 1/2-inch strips 1 large red bell pepper, cut into 1-inch pieces 1 medium cucumber, cut lengthwise in half then crosswise into 1/4-inch slices (2 cups) 2 green onions, sliced 1/4 cup lime juice 2 tablespoons soy sauce 1 tablespoon chopped fresh cilantro 2 teaspoons sugar 1/4 teaspoon pepper Salad greens Dry roated peanuts, if desired Lime slices, if desired Heat oil in 10-inch skillet or wok over medium-high heat. Cook garlic and chili in oil 30 seconds, stirring frequently. Stir in chicken. Cook, stirring occasionally, until chicken is no longer pink in center. Add bell pepper, cucumber and green onions; toss with chicken mixture. Stir in remaining ingredients except salad greens. Heat to boiling, stirring constantly; boil and stir 30 seconds. Remove from heat. Divide salad greens among 4 dinner plates. Spoon chicken mixture over salad greens, using slotted spoon. Drizzle liquid from skillet over chicken mixture and salad greens. Garnish with peanuts and lime slices. 1 Serving: Calories 200 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 60mg; Sodium 580mg; Carbohydrate 9g (Dietary Fiber 1g); Protein 26g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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