Thai Chicken Salad

Serves 4


Mix cilantro, 1/2 tablespoons soy sauce, the water, fish sauce, garlic, and pepper in a shallow bowl. Add chicken cubes and mix to coat, cover and marinate in refrigerator for at least 30 minutes but up to 24 hours.

Soak the cellophane noodles for 20 minutes in enough water to cover and then drain and gently squeeze out extra moisture with a dish towel. Cut into 2-inch pieces.

Preheat broiler. Drain the chicken from the marinade (discard the marinade), place in a baking dish, and broil for 10 minutes or until cooked through. While chicken is cooking, make dressing. Combine lime juice, remaining 1/2 tablespoons soy sauce, and the sugar in a screw-top jar cover and shake. Line plates with lettuce arrange noodles on top and place the chicken, tomatoes and cucumber cubes over noodles. Drizzle dressing on top then sprinkle scallions and peanuts over all.

Note: Look for cellophane noodles and Thai fish sauce in the ethnic foods aisle of the supermarket or in an Asian market. Feel free to substitute shrimp, beef or tofu for the chicken.

Per Serving
Calories (kcal) 327.5
Total Fat (g) 10.4
Saturated Fat (g) 2.6
Cholesterol (mg)   47
Carbohydrate (g) 36.2
Dietary Fiber (g) 6.9
Protein (g) 23.8
Sodium (mg) 1,248
Calcium (mg) 102
Iron (mg) 3.6
Vitamin C (mg) 57
Vitamin A (i.u.) 4,219

Recipe from:
Something Tastes Funny
by Sean Donnellan
Recipes by Naidre Miller
Photos by Max S. Gerber
Warner Books, $9.99
189 pages; June 1, 1997
ISBN 0-446-67322-6
Recipes and photos reprinted by permission.


Sean Donnellan's Something Tastes Funny


This Archived Page created between 1994 and 2001. Modified August 2007