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    You are in: Home / Recipes / Red Chicken Salad Recipe
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    Red Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Nancy's Pantry's Note:

    Another delicious-sounding Thai recipe from my Thai Cooking School cookbook. Easy and healthy with some zing! Prep time does not include overnight refrigeration time.

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    Units: US | Metric


    1. 1
      Score the chicken several times and rub the curry paste into each cut. Cover and let chill overnight.
    2. 2
      When ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. Keep warm.
    3. 3
      Heat a separate wok, then add 1 tablespoons of the oil. Add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. Add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. Add the vinegar, chili sauce and soy sauce. Remove from the heat.
    4. 4
      Arrange the stir-fried vegetables on four serving plates. Slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. Serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Red Chicken Salad

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 326.6
    Calories from Fat 182
    Total Fat 20.2 g
    Saturated Fat 4.7 g
    Cholesterol 92.8 mg
    Sodium 606.9 mg
    Total Carbohydrate 3.0 g
    Dietary Fiber 0.2 g
    Sugars 0.3 g
    Protein 31.7 g

    The following items or measurements are not included:

    red curry paste

    napa cabbage

    savoy cabbage

    rice wine vinegar

    sweet chili sauce

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