Thai Chicken Salad

Thai cuisine is known for its spiciness--and this one lives up
to that reputation. If you'd like it even hotter, just add
more pepper flakes.

Makes 4 servings

10 ounces skinless boneless chicken breasts
1/2 teaspoon salt
2 medium carrots, julienned
2 medium cucumbers, seeded and julienned
2 medium celery stalks, julienned
1 medium red bell pepper, seeded and julienned
1/2 cup thinly sliced radishes
1/4 cup minced red onion
Pinch crushed red pepper flakes
1/4 cup fresh lime juice
1/4 cup rice wine vinegar
2 tablespoons vegetable oil
1/4 cup minced fresh cilantro
1/2 ounce dry-roasted shelled peanuts, coarsely chopped

Place chicken breasts, skinned-side down, between 2 sheets of wax paper; with
meat mallet or bottom of heavy saucepan, pound chicken until slightly flattened.
Remove and discard wax paper; sprinkle chicken on both sides with salt. Spray
large nonstick skillet with nonstick cooking spray; heat. Add chicken; cook
over medium-high heat, turning once, 5 minutes, until chicken is cooked through.
Remove from skillet; let cool. Meanwhile, in large bowl, combine carrots,
cucumbers, celery, bell pepper and radishes. In small jar with tight-fitting
lid or small bowl, combine onion, pepper flakes, juice, vinegar and oil; cover
and shake well or, with wire whisk, blend until combined. Pour onion mixture
over vegetable mixture; toss to coat  Shred cooled chicken. Line serving
platter with vegetable mixture; top with chicken.
Serve sprinkled with cilantro and peanuts.

SERVING SIZE:  2 Ounces Chicken, 1 Cup Vegetable Mixture

POINTS:  6 (5)

PER SERVING:  227 Calories, 11 g Total Fat, 2 g Saturated Fat,
381 mg Sodium, 13 g Total Carbohydrate,
4 g Dietary Fiber, 20 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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