Chicken Recipes

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* Suggested oils in recipes to be used are Grape Seed oil, Olive oil, Flaxseed oil, Safflower oil

THAI CHICKEN SALAD
Serves 4

Recipe from
Leanne Ely C.N.C.
Approx. Cooking Time
12-15 minutes

1 tablespoon olive oil
2 cloves garlic --pressed
1 jalapeno chili -- seeded and finely chopped
(where rubber gloves)
4 each, small boneless, skinless chicken breasts
1 large red bell pepper -- cut into 1-inch pieces
1 medium cucumber -- cut lengthwise in half then crosswise into 1/4-inch slices (2 cups)
2 green onions -- sliced
1/4 cup lime juice
2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro
1 teaspoon honey
1/4 teaspoon pepper
Salad greens
Dry roasted peanuts -- if desired
Lime slices -- if desired

Carlories per serving 195 Calories (kcal), 5g Total Fat (23% calories from fat); 28g Protein; 9g Carbohydrate; 66mg Cholesterol; 592mg Sodium

Heat oil in 10-inch skillet or wok over medium-high heat. Cook garlic and chili in oil 30 seconds, stirring frequently. Stir in chicken. Cook, stirring occasionally, until chicken is no longer pink in center. Add bell pepper, cucumber and green onions; toss with chicken mixture. Stir in remaining ingredients except salad greens. Heat to boiling, stirring constantly; boil and stir 30 seconds. Remove from heat.
Divide salad greens among 4 dinner plates. Spoon chicken mixture over salad greens, using slotted spoon. Drizzle liquid from skillet over chicken mixture and salad greens. Garnish with peanuts and lime slices.

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