A creamy peanut butter dressing provides a Thai twist to this main dish chicken salad. You if you have leftover cooked chicken breasts, feel free to use it. It will make the recipe even quicker. Katia Lane, Madison, Alabama.
Ingredients For Thai Chicken And Orange Salad Recipe
0.25 cup Creamy peanut butter
0.25 cup Boiling water
1 tablespoon Lime juice
1 tablespoon Sesame oil
1 tablespoon Soy sauce
0.5 teaspoon Crushed Red Pepper Flakes
1 Small garlic clove, minced
0.25 teaspoon Ground Mustard
4 Boneless skinless chicken breast halves
4 cup Spring mix salad greens
1 Medium sweet red pepper, julienned
2 Green onions, sliced
1 cup Canned bean sprouts, drained
2 Large navel oranges, peeled and sectioned
0.25 cup Dry roasted peanuts
Nutrition value
179
calories per serving
6 g Fat6 g Protein26 g Carbs5 g FiberOther
Current Totals
6 g Fat
6 g Protein
26 g Carbs
5 g Fiber
MacroNutrients
Carbs
26 g
Protein
6 g
Fiber
5 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
112 mg
Iron
2 mg
Vitamin A
184 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
74 mcg
Vitamin B12
0 mcg
Vitamin C
61 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
67 mg
Manganese
1 mg
Phosphorus
140 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
