Cold Spiced Chicken And Zebra-Tomato Salad
Updated December 3, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
Juice from 2 lemons, about 5 tablespoons
1 tablespoon sugar
1 teaspoon kosher salt
⅛ teaspoon white pepper
2 tablespoons Thai fish sauce
1 teaspoon fresh minced chili pepper, more if desired
10 green zebra tomatoes
2 cups shredded, cooked chicken, cold
1 cup finely shredded cabbage
1 tablespoon chopped fresh mint, plus sprigs for garnish
1 tablespoon chopped fresh cilantro, plus sprigs for garnish
Nutritional analysis per serving (4 servings)
25 grams carbs; 53 milligrams cholesterol; 225 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 5 grams fiber; 1093 milligrams sodium; 23 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine lemon juice, sugar, salt, white pepper, fish sauce and chili pepper in large bowl, and stir until sugar dissolves.
- Step 2
Quarter tomatoes, and then use spoon to remove and discard pulp and seeds. Slice wedges into fine slivers, and add them to bowl.
- Step 3
Add chicken, cabbage, chopped mint and cilantro. Toss, and adjust seasoning to taste with additional salt, white pepper or chili pepper. Refrigerate for 1 hour, and serve garnished with additional sprigs of mint and cilantro.
Private Notes
Comments
I was looking for a recipe to use rotisserie chicken in a salad; I'll keep looking. Although I generally love fish sauce, the amount suggested overwhelmed the dish