THAI CHICK'N SALAD
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