Thai Chicken Broccoli Salad the Editors of Publications International, Ltd.
Thai Chicken Broccoli Salad
Makes 4 servings
|4||ounces uncooked linguine|
|Nonstick cooking spray|
|1/2||pound boneless skinless chicken breasts, cut into 2X1/2-inch pieces|
|2||cups broccoli florets|
|2||tablespoons cold water|
|2/3||cup chopped red bell pepper|
|6||green onions, sliced diagonally into 1-inch pieces|
|1/4||cup reduced-fat creamy peanut butter|
|2||tablespoons hot water|
|2||tablespoons reduced-sodium soy sauce|
|2||teaspoons dark sesame oil|
|1/2||teaspoon red pepper flakes|
|1/8||teaspoon garlic powder|
|1/4||cup unsalted peanuts, chopped|
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- 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.
- 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.
- 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.
|Serving Size:||about 1 cup salad|
|Saturated Fat||2 g|
|Total Fat||9 g|
|Calories from Fat||29 %|
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