Thai-Style Chicken Salad
Roasted skinless boneless chicken breast
2 oz, chopped
1 medium, peeled, seeded and chopped
1 large, peeled and chopped
Reduced calorie mayonnaise
Fresh lime juice
1 small, seeded and chopped
2 tsp, optional
Unpacked brown sugar
Packaged rice noodles
4 oz, cooked, rinsed and cooled
2 small, peeled with paring knife and sectioned or sliced
3 medium, chopped
Sweetened coconut flakes
1 Tbsp, toasted
- In a medium bowl, toss together chicken, cucumber and mango.
- To make dressing, blend ingredients in a blender until smooth. Toss with chicken salad and set aside.
- To serve, divide noodles among 4 plates. Arrange grapefruit sections around noodles. Top noodles with chicken salad, sprinkle with scallions and coconut and serve.