Title: Thai Chicken Salad #3
Categories: Salad
Yield: 4 Servings

1/3 c Fresh lime juice
2 tb Asian fish sauce
2 tb Ketchup
1 1/2 ts Granulated sugar
10 oz Skinless boneless chicken
-breasts
4 c Torn romaine lettuce
3 oz Spaghetti; cooked, drained
-and rinsed
1 md Kirby cucumber; peeled
-and thinly sliced
2 tb Finely chopped fresh mint
-leaves
1/2 oz Coarsely chopped dry-roasted
-unsalted peanuts

submitted by: johanssen@matnet.com
In large salad bowl, with wire whisk, combine lime juice, fish sauce,
ketchup and sugar, blending until sigur is dissolved. In medium bowl,
combine chicken and 2 tablespoons lime juice mixture, tossing well to coat
thoroughly; refrigerate chicken and remaining lime juice mixture, covered,
1 hour or overnight.

Preheat broiler.

Broil chicken breasts 6 inches from heat, 3 1/2 minutes on each side, until
lightly browned and cooked through. Remove chicken from broiler; set aside
to cool slightly.

Slice chicken thinly on the diagonal; add to remaining lime juice mixture,
tossing well to coat thoroughtly. Add lettuce, spaghetti, cucumber and
mint; toss to combine. Serve sprinkled with peanuts.

EACH SERVING PROVIDES: 1/4 fat; 2 1/2 vegetables; 2 proteins; 1 bread; 20
optional calories

PER SERVING: 230 calories; 22g protein; 4g fat; 26g carbohydrate; 45mg
calcium; 144 mg sodium (does not include Asian fish sauce- data
unavailable); 41mg cholesterol; 2g dietary fiber

DAVE

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RECIPE ARCHIVE - 10 JUNE 1996

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