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Thai Chicken Salad

10 oz skinless, boneless chicken breasts
1/2 tsp salt
2 medium carrots, julienned
2 medium cucumbers, seeded and julienned
2 medium celery ribs, 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 tbsp vegetable oil
1/4 cup minced fresh cilantro
1/2 oz dry-roasted shelled peanuts, coarsely chopped

1. Place chicken breasts, 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.

2. Spray a large nonstick skillet with nonstick cooking spray; heat. Add chicken; cook over medium-high heat turning once for 5 minutes or until chicken is cooked through. Remove from skillet; let cool.

3. Meanwhile in a large bowl, combine carrots, cucumbers, celery, bell pepper and radishes. In a small jar with tight-fitting lid or small bowl, combine onion, pepper flakes, juice, vinegar and oil; cover and shake well or, mix 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.

Makes 4 Equal Size Servings

WW Plus+ = 4 per serving

Nutritional Info Per Serving: 227 Calories, 11 g Fat, 2 g, 48 mg Cholesterol, 381 mg Sodium,
13 g Carbs, 4 g Fiber, 20 g Protein
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WW Plus+ = 4
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