Red Chicken Salad Recipe

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Ingredients:

Serving

Directions:

Score the chicken several times and rub the curry paste into each cut. Cover and let chill overnight.
When ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. Keep warm.
Heat a separate wok, then add 1 tablespoons of the oil. Add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. Add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. Add the vinegar, chili sauce and soy sauce. Remove from the heat.
Arrange the stir-fried vegetables on four serving plates. Slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	415.15 Kcal (1738 kJ)
Calories from fat	167.68 Kcal
		% Daily Value*
Total Fat	18.63g	29%
Cholesterol	139.24mg	46%
Sodium	974.63mg	41%
Potassium	886.83mg	19%
Total Carbs	14.88g	5%
Sugars	5.35g	21%
Dietary Fiber	3.3g	13%
Protein	49.79g	100%
Vitamin C	34mg	57%
Vitamin A	3mg	101%
Iron	68.9mg	383%
Calcium	101.6mg	10%

Amount Per 100 g
Calories	107.69 Kcal (451 kJ)
Calories from fat	43.5 Kcal
		% Daily Value*
Total Fat	4.83g	29%
Cholesterol	36.12mg	46%
Sodium	252.83mg	41%
Potassium	230.05mg	19%
Total Carbs	3.86g	5%
Sugars	1.39g	21%
Dietary Fiber	0.86g	13%
Protein	12.92g	100%
Vitamin C	8.8mg	57%
Vitamin A	0.8mg	101%
Iron	17.9mg	383%
Calcium	26.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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