Recipe: Chicken salad with Thai flavors

By Mayo Clinic Staff

Dietitian's tip:

This salad is a worthy centerpiece for a luncheon, but you can also serve it wrapped in whole-wheat tortillas or tucked inside warm pita bread. Try using all cabbage instead of the spinach mix.

Number of servings

Serves 4

Ingredients

·        2 cups reduced-sodium chicken stock, vegetable stock or broth

·        2 stalks lemongrass, bottom 6 inches only, thinly sliced

·        1/2-inch piece fresh ginger, thinly sliced

·        1 green (spring) onion, halved lengthwise, plus 2 green onions, thinly sliced

·        3 fresh cilantro (fresh coriander) sprigs, plus 3 tablespoons chopped cilantro

·        1 1/4 pounds skinless, boneless chicken breasts

·        2 tablespoons fresh lime juice

·        2 tablespoons rice vinegar

·        1 tablespoon fish sauce

·        1 tablespoon reduced-sodium soy sauce

·        1 tablespoon minced shallot

·        1 tablespoon peanut butter

·        1 garlic clove

·        3 tablespoons extra-virgin olive oil

·        1/2 bunch spinach

·        1/2 small head green cabbage

·        1 large carrot, peeled, halved lengthwise, and thinly sliced on the diagonal

·        1 tablespoon unsalted dry-roasted peanuts, crushed