VIET­NAMESE CHOPPED SALAD WITH GRILLED CHICKEN SKEW­ERS & CHILI LIME DRESS­ING

Canadian Living - - Main Events -

Chili Lime Dress­ing In small bowl, whisk to­gether lime juice, vine­gar, brown sugar, sesame oil, gin­ger, sriracha and chili. Set aside.

Viet­namese Chopped Salad Toss chicken with 2 tbsp of the re­served dress­ing. Re­frig­er­ate for 30 min­utes. Thread onto metal or soaked bam­boo skew­ers. Place on greased grill over medium-high heat; close lid and grill, turn­ing oc­ca­sion­ally, un­til chicken is no longer pink inside, 5 to 7 min­utes.

Mean­while, in large bowl, toss to­gether red pep­per, car­rot, napa cab­bage, red cab­bage and baby bok choy. Add green onions, snow peas, mango, basil, cilantro and mint. Toss gen­tly and ar­range on large plat­ter with chicken skew­ers. Driz­zle with re­main­ing dress­ing. Sprin­kle with peanuts, and fried shal­lots (if us­ing). Serve im­me­di­ately.

PER EACH OF 6 SERV­INGS

about 168 cal, 15 g pro, 6 g to­tal fat (1 g sat. fat), 17 g carb (3 g di­etary fi­bre, 11 g sugar), 28 mg chol, 88 mg sodium, 577 mg po­tas­sium. % RDI: 8% cal­cium, 10% iron, 67% vit A, 140% vit C, 22% fo­late.

MAKES 4 TO 6 SERV­INGS | HANDS-ON TIME 25 MIN­UTES | TO­TAL TIME 50 MIN­UTES

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