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Minty Thai Chicken Salad


  • 1 Tbsp. olive oil
  • 1 Tbsp. red chili flakes
  • 1/2 tsp. paprika
  • 2 6 oz. chicken breasts, skinless, boneless, minced
  • 2 tsp. brown sugar
  • 1 1/2 Tbsp. lite soy sauce 1/3 cup lime juice
  • 1/3 ea. yellow onion, small, minced
  • 1 Tbsp. lemon grass, minced
  • 3 kaffir lime leaves, cut into fine slivers
  • 2 roma tomatoes, seeded, cut into thin wedges
  • 1 cup white cabbage, thinly shredded, soaked in iced water 15 minutes, drained
  • ½ hothouse cucumber, cut into toothpick-sized strips
  • 1/2 cup mint leaves


  1. In a medium size non-stick pan, heat the oil over low heat and add the chili flakes and paprika. Stir for 10 seconds.
  2. Add the chicken, brown sugar, and lite soy sauce and increase the heat.
  3. Cook until meat turns white, about 3-4 minutes. Then season with paprika and chili flakes.
  4. Transfer to a mixing bowl and add the lime juice, onion, lemon grass, lime leaves, tomatoes, cabbage, cucumber, and mint, and toss gently.
  5. To serve, line salad plates with red leaf lettuce and place a small mound of chicken mixture on top. Garnish with cilantro and serve with a wedge of cabbage.

Yield: 2 servings
Serving Size: 6 oz. breast
Source: The Culinary Institute of America at Greystone, Napa Valley, California

Thai Chicken Salad Nutrition label


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