See Also: Thai Chicken Broccoli Salad(recipes)
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Thai Chicken Broccoli Salad (recipes)


Thai Chicken Broccoli Salad

Yield: Makes 4 servings



Ingredients:



4ounces uncooked linguine

Nonstick cooking spray

1/2pound boneless skinless chicken breasts, cut into 2X1/2-inch pieces

2cups broccoli florets

2tablespoons cold water

2/3cup chopped red bell pepper

6green onions, sliced diagonally into 1-inch pieces

1/4cup reduced-fat creamy peanut butter

2tablespoons hot water

2tablespoons reduced-sodium soy sauce

2teaspoons dark sesame oil

1/2teaspoon red pepper flakes

1/8teaspoon garlic powder

1/4cup unsalted peanuts, chopped









Preparation:





1.Cook pasta according to package directions, omitting salt. Drain; set aside.2.Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 5 minutes or until chicken is no longer pink. Remove chicken from skillet.3.Add broccoli and cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crisp-tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.4.Combine peanut butter, hot water, soy sauce, oil, red pepper and garlic powder in small bowl until well blended. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.









Nutritional Information:







Serving Size: about 1 cup salad







Sodium

314 mg







Protein

20 g







Fiber

4 g







Carbohydrate

29 g







Cholesterol

29 mg







Saturated Fat

2 g







Total Fat

9 g







Calories from Fat

29 %







Calories

275









Dietary Exchange:







Fat

1/2







Meat

2







Vegetable

1







Starch

1-1/2