THAI CHICK'N SALAD
Yield:
- 10 portions
Portion Size:
Ingredients
All-purpose flour
|
2 cups |
Kosher salt
|
2 tbsp |
Sweet potatoes ribbons
|
2-1/2 cups |
10 ea | |
Sesame honey vinaigrette, divided
|
2-1/2 cups |
Romaine lettuce, chopped
|
5 head |
Mandarin oranges, halved
|
2-1/2 cups |
Chow mein noodles
|
5 cups |
Sliced green onions
|
1-1/4 cups |
Roasted cashews
|
2-1/2 cups |
Chopped fresh cilantro
|
2-1/2 cups |
Pickled carrot ribbons
|
1 cup |
Preparation
Combine the flour and salt in a medium bowl. Add sweet potato slices and toss until fully coated. Deep fry at 350°F until crispy and browned, about 1 minute. Set aside.
Grill chick'n 3-4 minutes on each side. Continuously brush each side of the chick'n with 1-1/2 cups of the vinaigrette. Allow grill marks to form. Remove from grill and slice on a bias into 1/2-inch strips.
In a medium bowl, combine remaining ingredients with remaining 1 cup vinaigrette. Toss to combine.
Transfer to serving dishes and top with the sliced grilled chicken and crispy fried sweet potato curls.
Nutrition Information
View Nutrition Information
% Daily Value | ||
---|---|---|
Calcium | 135 mg | 13% |
Carbohydrate | 73 g | 24% |
Cholesterol | 0 mg | 0% |
Total Fat | 25 g | 39% |
Iron | 9 mg | 52% |
Potassium | 818 mg | 0% |
Calories | 620 kcal | 31% |
Sodium | 2646 mg | 110% |
Protein | 32 g | 64% |
Polyunsaturated Fat | 3 g | 13% |
Saturated Fat | 4 g | 20% |
Sugars | 18 g | 2% |
Dietary Fiber | 9 g | 37% |
Vitamin C | 29 mg | 48% |
Vitamin A | 19846 iu | 397% |
Percent Daily Values are based on a 2,000 calorie diet