Thai Peanut Rotisserie Chicken Salad with Red Bell Pepper

Chef's Pick

Thai Peanut Rotisserie Chicken Salad with Red Bell Pepper

  • 7 min.

  • 520 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 7 minutes

Heat a skillet over medium; pour chicken + juices into pan, break up chicken with wooden spoon, sear 2 min, flip + heat 2-3 more until warmed + browned; chop into bite-size pieces

Wash pepper, cut off stem + discard seeds, then cut into bite-size pieces

Enjoy edamame cold or poke a few holes in the film + microwave on high 1 min to warm; season with salt/pep

Wash + dry lettuce leaves then tear into bite-size pieces; add lettuce, chicken, peppers + edamame to a large bowl; drizzle on 4-6 tbsp dressing; toss to combine + divide between plates—delish!

Nutrition

Servings: 2

Amount per serving

520

Calories

23g

Fat

44g

Carbs

6g

Fiber

40g

Protein

31g

Sugars

Calories per serving

520

Total Fat

23g

30

Saturated Fat

3g

15%

Trans Fat

0g

Cholesterol

175mg

59%

Sodium

2030mg

89%

Total Carbohydrates

44g

16%

Dietary Fiber

6g

22%

Total Sugars

31g

Included 21g added sugars

42%

Protein

40g

Vitamin D

0%

Vitamin A

9%

Calcium

8%

Iron

33%

Potassium

20%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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