Thai-Style Chicken Salad
6
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Turn up the heat in this dish by using Thai chiles instead of jalapeños.
Ingredients
Roasted skinless boneless chicken breast
2 oz, chopped
Cucumber
1 medium, peeled, seeded and chopped
Mango
1 large, peeled and chopped
Reduced calorie mayonnaise
⅓ cup(s)
Fresh lime juice
¼ tbsp(s)
Jalapeño pepper
1 small, seeded and chopped
Fish sauce
2 tsp(s), optional
Unpacked brown sugar
1 tsp(s)
Packaged rice noodles
4 oz, cooked, rinsed and cooled
Grapefruit
2 small, peeled with paring knife and sectioned or sliced
Uncooked scallions
3 medium, chopped
Sweetened coconut flakes
1 tbsp(s), toasted
Instructions
1
In a medium bowl, toss together chicken, cucumber and mango.
2
To make dressing, blend ingredients in a blender until smooth. Toss with chicken salad and set aside.
3
To serve, divide noodles among 4 plates. Arrange grapefruit sections around noodles. Top noodles with chicken salad, sprinkle with scallions and coconut and serve.
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