Asian Chicken Salad
PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 1g||8%|
|Total Carbs 52g||17%|
|Dietary Fiber 1g||4%|
|Vitamin A 80%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Refrigerated Meat Case
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11 rice paper wrappers
1 1/2 cupssweet and sour sauce
1 cupfinely shredded white cabbage
1 cup finely shredded carrots
3/4 cupthinly sliced scallions
44 fresh cilantro leaves
Heat chicken strips according to package instructions.
Soak the rice wrappers, one at a time, according to directions, softening them in warm water.
Lay each rice wrapped on a flat, clean, dry surface. Spread one half of each wrapper with 1 tablespoon sweet and sour sauce and top with 1 1/2 tablespoons each of cabbage and carrots along with 1 tablespoon of scallions. Top each with 1 chicken strip and sprinkle each with 4 cilantro leaves.
Wrap tightly by folding the flap of the wrapper over the filled half, covering up the top of the chicken strip. Fold up both sides tightly and roll up toward the empty end of the wrapper. Press tightly to enclose.
Lay each roll seam-side down on a clean platter or in a storage container with a lid. Cover tightly with plastic wrap.
Serve each spring roll with extra sweet and sour sauce for dipping or soy sauce, if desired.
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