Photo of Thai-Style Chicken Salad by WW

Thai-Style Chicken Salad

6 - 10
PersonalPoints™ per serving
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(s)

1 medium, peeled, seeded and chopped

Mango(es)

1 large, peeled and chopped

Reduced calorie mayonnaise

cup(s)

Fresh lime juice

¼ tbsp(s)

Jalapeño pepper(s)

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(s)

2 small, peeled with paring knife and sectioned or sliced

Uncooked scallion(s)

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.