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
WW Plus+ = 4