Thai Style Chicken Salad

1. Combine Chicken with garlic, ginger, and soy.

2. Cover and refrigerate for 2 hrs.

3. Heat Oil to medium heat and cook chicken in small batches.

4. Set aside.

5. Combine chicken with prepared onions, capsicums, peas and parsley on serving plate.

6. Place chilli sauce, oil and vinegar in jar, shake well and pour over salad.

7. Toss lightly to combine all ingredients.

8. Serve straight away.

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Nutrient	Quantity
Total fats	180.8965 g
Protein	381.5152 g
Carbohydrates	4.3397 g
Energy	3263.0432 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6512 g
Water	1291.6635 g
Aspartic acid	34.024 g
Calcium, Ca	228.6229 mg
Lutein + zeaxanthin	423.116 g
Fiber, total dietary	0.8236 g
Carotene, beta	409.282 g
Niacin	180.765 mg
Vitamin A, RAE	575.0012 g
Arginine	23.5778 g
Riboflavin	1.6094 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.004 g
Fatty acids, total saturated 20:1	1.8144 g
Glutamic acid	56.3803 g
Sodium, Na	2906.3221 mg
Fatty acids, total saturated 16:1 undifferentiated	9.3583 g
Total lipid (fat)	180.8965 g
Manganese, Mn	1.3142 mg
Fructose	0.032 g
Proline	17.4956 g
Fatty acids, total saturated 16:0	38.7673 g
Fatty acids, total saturated 8:0	0.1423 g
Sucrose	0.0356 g
Choline, total	1228.5642 mg
Sugars, total	0.2836 g
Serine	13.3734 g
Fatty acids, total saturated 10:0	0.3476 g
Fatty acids, total saturated 18:0	11.3501 g
Fatty acids, total saturated 20:4 undifferentiated	0.9072 g
Vitamin B-6	9.7188 mg
Selenium, Se	302.7837 g
Ash	23.4986 g
Vitamin D	290.2995 IU
Fatty acids, total saturated 18:1 undifferentiated	60.773 g
Pantothenic acid	14.7407 mg
Phenylalanine	14.9422 g
Copper, Cu	0.7504 mg
Betaine	169.2619 mg
Thiamin	1.1671 mg
Retinol	540.9212 g
Methionine	10.2539 g
Iron, Fe	14.769 mg
Carbohydrate, by difference	4.3397 g
Phosphorus, P	3222.5326 mg
Folate, total	88.9309 g
Dihydrophylloquinone	0.0432 g
Tocopherol, gamma	1.1831 mg
Fatty acids, total saturated 4:0	0.4129 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1814 g
Fatty acids, total saturated 22:1 undifferentiated	0.0007 g
Alanine	21.6557 g
Cholesterol	1193.9658 mg
Valine	18.6444 g
Fatty acids, total saturated 18:2 undifferentiated	31.9609 g
Glycine	22.4022 g
Glucose (dextrose)	0.118 g
Fatty acids, total saturated 14:0	2.7335 g
Zinc, Zn	14.9763 mg
Isoleucine	19.4124 g
Fatty acids, total saturated 12:0	0.5401 g
Fatty acids, total polyunsaturated	36.1523 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.0003 g
Leucine	28.0417 g
Vitamin A, IU	2539.7945 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1814 g
Folate, DFE	88.9309 g
Tryptophan	4.3394 g
Vitamin C, total ascorbic acid	11.0566 mg
Phytosterols	1.874 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0064 g
Fatty acids, total saturated 6:0	0.245 g
Tyrosine	12.5032 g
Vitamin B-12	6.1702 g
Vitamin K (phylloquinone)	125.8062 g
Fatty acids, total saturated	56.2715 g
Histidine	11.4081 g
Fatty acids, total monounsaturated	73.0462 g
Threonine	15.8745 g
Folate, food	88.9309 g
Vitamin D (D2 + D3)	7.2575 g
Vitamin E (alpha-tocopherol)	5.3166 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3629 g
Fatty acids, total trans	1.9051 g
Magnesium, Mg	485.6749 mg
Lysine	31.4489 g
Potassium, K	4209.3516 mg
Cystine	5.0145 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 teaspoon	6.03	1.2892	0.0763
Red capsicum	0.5	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Oil	1 tablespoon	112.128	0	12.7334
Chicken breast	4	3120.7192	0	167.8294
Spring onion	3	0	0	0
Green capsicum	0.5	0	0	0
Soy sauce	2 tablespoons	16.96	1.5776	0.1824
Parsley	2 tablespoons	2.736	0.4811	0.06
apple cider vinegar	1 tablespoon	0	0	0
snow pea	8	0	0	0
thai chili sauce	2 tablespoons	0	0	0