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.
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.
Return to Recipe Table of Contents