Lime Asian Chicken Salad
Nutrition per serving
| Calories | 187 kcal |
| Protein | 30.2 g |
| Carbs | 7.9 g |
| Fats | 3.5 g |
| Saturated Fat | 0.8 g |
| Monounsaturated Fat | 0.9 g |
| Polyunsaturated Fat | 0.7 g |
| Sugars | 3.6 g |
| Fiber | 3.3 g |
| Sodium | 314 mg |
Ingredients
| Peppermint | |
| Bean Sprouts | |
| Cherry Tomatoes | |
| Lettuce, butterhead (includes boston and bibb types) | |
| Green Beans (snap beans) | |
| Chicken Breast | |
| Fish, Sauce | |
| Lime Juice | |
| Poblano Pepper | |
| Chili Powder |
Preparation
Chop cherry tomatoes, pepper and peppermint.
Cooking
1. To make the marinade, in a small bowl, mix the lime juice, chili, fish sauce and pepper in a bowl.
2. Place the chicken in a bowl and spoon half the marinade over it. Coat both sides and set aside for 10 minutes.
3. Meanwhile, Steam the green beans in a small amount of water (1/2-inch of water) for 3-5 minutes until tender but crisp. Refresh under cold and drain well.
4. To make the salad, in a serving bowl, combine the green beans, lettuce, tomato, bean sprouts and peppermint.
5. Heat oil in a skillet over high heat, add the chicken and cook for 2-3 minutes each side until cooked.
6. Slice the chicken into thick pieces.
7. Pour the remaining marinade mixture over the salad and mix well to coat.
8. Serve the chicken on top of the salad.