Recipe for cooking thai chicken salad

Low-Fat and Low-Calorie Recipes :: Poultry Recipes

Thai Chicken Salad

10 oz. skinless boneless chicken breasts
1/2 tsp. salt
2 med. carrots, julienned
2 med. cucumbers, seeded and julienned
2 med. celery stalks, julienned
1 med. red bell pepper, seeded and julienned
1/2 C. thinly sliced radishes
1/4 C. minced red onion
Pin. crushed red pepper flakes
1/4 C. fresh lime juice
1/4 C. rice wine vinegar
2 Tbsp. canola oil
1/4 C. minced fresh cilantro
1/2 oz. 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, lb. chicken until slightly flattened. Remove and discard wax paper; sprinkle chicken on both sides with salt.

Spray lrg. nonstick skillet with nonstick cooking spray; heat. Add chicken; cook over med.-high heat, turning once, 5 min., until chicken is cooked through. Remove from skillet; let cool.

Meanwhile, in lrg. bowl, Mix together carrots, cucumbers, celery, bell pepper and radishes. In sm. jar with tight-fitting lid or sm. bowl, Mix together onion, pepper flakes, juice, vinegar and oil; cover and shake well or, with wire whisk, blend until Mix togetherd. Pour onion mixture over vegetable mixture; toss to coat Shred cooled chicken. Line servings platter with vegetable mixture; top with chicken. Serve sprinkled with cilantro and peanuts.

Servings 4.

Servings size: 2 Oz. Chicken, 1 C. Vegetable Mixture

Selections: 1 3/4 Fats, 3 1/4 Vegetables, 2 Proteins, 10 Optional Cal.

Per servings: 227 Cal., 11 g Total Fat, 2 g Saturated Fat, 48 mg Cholesterol, 381 mg Sodium, 13 g Total Carbohydrate, 4 g Dietary Fiber, 20 g Protein, 50 mg Calcium

5 WW points