Chickenmintandlimesalad Recipes

VIETNAMESE CHICKEN AND MINT SALAD

Vietnamese Chicken and Mint Salad image

Provided by Nigella Lawson : Food Network

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

1 Thai chile, seeded and minced
1 large garlic clove, peeled, minced
1 tablespoon sugar
1 1/2 teaspoons rice vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
1 1/2 tablespoons vegetable oil
1/2 medium onion, finely sliced
Freshly grated black pepper
7 to 8 ounces white cabbage, shredded
1 medium carrot, shredded, julienned, or grated
7 ounces cooked chicken breast, shredded, or cut into fine strips
1 bunch mint, plus extra for garnish, leaves roughly chopped
Salt

Steps:

In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish.

LEMON-MINT CHICKEN SALAD

Lemon-Mint Chicken Salad image

Blend chicken pasta salad with a lighter touch in this recipe, with assorted fresh fruits and a sprightly mint and lemon yogurt dressing.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h30m

Yield 24

Number Of Ingredients 13

Ingredients

1 package (16 oz) uncooked bow-tie (farfalle) pasta
7 cups cubed cooked chicken
5 cups cubed cantaloupe
3 cups thinly sliced celery
2 cups dried cherries
1 cup sliced green onions
2 containers (8 oz each) low-fat lemon yogurt
1/2 cup reduced-calorie mayonnaise or salad dressing
1 to 2 tablespoons chopped fresh mint
1 tablespoon grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup sliced almonds, toasted

Steps:

Cook pasta as directed on package to desired doneness. Drain; rinse with cold water. In very large bowl, mix pasta and remaining salad ingredients.
In medium bowl, mix dressing ingredients. Add dressing to salad; mix well. Cover; refrigerate 3 hours to blend flavors. Just before serving, sprinkle with almonds.

Nutrition Facts : Calories 240, Carbohydrate 31 g, Cholesterol 40 mg, Fiber 2 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 12 g, TransFat 0 g

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