Cold Spiced Chicken And Zebra-Tomato Salad
Updated Dec. 4, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour chilling
- Rating
- Comments
- Read comments
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Ingredients
- Juice from 2 lemons, about 5 tablespoons
- 1tablespoon sugar
- 1teaspoon kosher salt
- ⅛teaspoon white pepper
- 2tablespoons Thai fish sauce
- 1teaspoon fresh minced chili pepper, more if desired
- 10green zebra tomatoes
- 2cups shredded, cooked chicken, cold
- 1cup finely shredded cabbage
- 1tablespoon chopped fresh mint, plus sprigs for garnish
- 1tablespoon chopped fresh cilantro, plus sprigs for garnish
Nutritional analysis per serving (4 servings)
225 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 18 grams sugars; 23 grams protein; 1093 milligrams sodium
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.
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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
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