Thai Chicken Salad
6
Points®
Total time: 25 min • Prep: 19 min • Cook: 6 min • Serves: 6 • Difficulty: Easy
Cellophane noodles—also known as bean threads, glass noodles, or saifun—are made from the starch of green mung beans.
Ingredients
Canola oil
2 Tbsp
Garlic
3 clove(s), minced
Uncooked ground chicken breast
1 pound(s)
Uncooked cellophane noodles
⅓ pound(s), about 2 cups
Red bell pepper
1 medium, seeded and chopped
Red onion
1 medium, chopped
Cucumber
1 medium, peeled, seeded, and chopped
Shredded carrots
1 cup(s)
Peppermint leaves
¼ cup(s), fresh, chopped
Unseasoned rice vinegar
5 Tbsp
Fish sauce
3 Tbsp, (nam pla)
Sugar
3 Tbsp
Serrano chili pepper
1 average, seeded and chopped (wear gloves to prevent irritation)
Boston lettuce
12 leaf/leaves
Instructions
1
Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken and cook, breaking up the chicken with a wooden spoon until lightly browned, 5–6 minutes. Remove from the heat and let cool 5 minutes.
2
Place the cellophane noodles in a large bowl. Add enough boiling water to cover. Let stand until softened, about 5 minutes. Drain and coarsely chop the noodles.
3
Combine the bell pepper, onion, cucumber, carrots, mint, vinegar, fish sauce, sugar, and serrano pepper in a large bowl. Add the browned chicken and softened noodles; toss well.
4
Arrange 2 lettuce leaves on each of 6 plates. Fill each lettuce leaf with 1⁄2 cup chicken mixture. Serve at once. Yields (2 filled lettuce leaves per serving.
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