Quick Recipe: Thai Chicken and Watermelon Salad

September 1, 2017

Thai Chicken and Watermelon Salad, adapted from FoodandWine.com.

Yields:  4 servings
Serving Size: ~1 ¼ cup

 

INGREDIENTS

Salt and pepper to taste
1 ½ pound boneless, skinless chicken breast
2 sliced garlic cloves
2 tablespoons brown sugar
3 tablespoons fresh lime juice
2 tablespoons water
2 ½ pounds seedless watermelon, cut in balls (about 3 cups)
¼ cup cilantro, chopped
¼ cup mint, chopped

DIRECTIONS

  1. Season chicken with salt and pepper to taste.
  2. Cut chicken in pieces and cook in pan.
  3. Place garlic, brown sugar, lime juice, and water in the food processor and pulse until finely chopped
  4. Combine the cooked chicken with the dressing and stir in watermelon, cilantro, and mint.
  5. Let salad chill in refrigerator and then serve.

NUTRITION, PER ~15 SPOONFUL

Calories: 263 calories
Protein: 39 grams
Carbohydrate: 15 grams (1 carb choice)
Sugars: 12 grams
Fiber: 1 gram
Total Fat: 5 grams
Saturated Fat: 1 grams
Cholesterol: 105 milligrams
Sodium: 96 milligrams

ADDITIONAL NUTRIENTS

Copper 14% DV
Iron 2% DV
Phosphorus 43% DV
Thiamin 12% DV
Selenium 64% DV
Vitamin B6 63% DV
Folate 3% DV

Media Contacts

Sonya Kullmann
Berryville, Branson, Cassville, Lebanon, Mountain View, Rolla, Springfield, Aurora
Phone: 417-820-2426