Chopped Thai Chicken Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
This delicious dressing makes salad taste as good as drunken noodles.
Ingredients
- 2 tbsp. fish sauce
- 2 tbsp. rice vinegar
- 1 tsp. freshly squeezed lime juice
- 1 tsp. Thai sweet chili sauce
- 3 garlic cloves
- 1 1/2 tsp. Minced Serrano Chile
- 1 tbsp. vegetable oil
- 1 lb. ground chicken thighs
- 1 tsp. sugar
- 1/4 c. Chopped cilantro
- 2 heads romaine, chopped
- 1 c. sliced cucumber
- 1 carrot, shredded
- 2 scallions, chopped
Instructions
- In a jar add 1 tablespoon water, fish sauce, rice vinegar, lime juice, thai sweet chili sauce, 1 teaspoon grated garlic, and 1/2 teaspoon minced chile. Shake well and refrigerate until ready to serve.
- In a large skillet over medium-high heat add vegetable oil and begin to brown chicken, breaking up meat using a wooden spoon. Add 2 grated garlic cloves,1 teaspoon chopped chile, sugar, and 1 tablespoon fish sauce. Sauté for about 3 to 4 minutes. Stir in 1/4 cup water and continue to cook for 3 to 4 more minutes. Add more fish sauce or season with salt if needed. Mix in chopped cilantro.
- Serve salad in 4 bowls with romaine, cucumber, shredded carrots, and large spoonful of chicken; drizzle with salad dressing and top with scallions.
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