Thai Chicken Salad

SmartPoints® value per serving
Total Time
25 min
19 min
6 min
Cellophane noodles—also known as bean threads, glass noodles, or saifun—are made from the starch of green mung beans.


Canola oil

2 Tbsp

Garlic clove(s)

3 medium clove(s), minced

98% fat-free uncooked ground chicken breast

1 pound(s)

Uncooked cellophane noodles

pound(s), about 2 cups

Sweet red pepper(s)

1 medium, seeded and chopped

Uncooked red onion(s)

1 medium, chopped


1 medium, peeled, seeded, and chopped

Shredded carrot(s)

1 cup(s)

Mint leaves

¼ cup(s), fresh, chopped

Rice vinegar

5 Tbsp

Fish sauce

3 Tbsp, (nam pla)


3 Tbsp

Serrano chile(s)

1 average, seeded and chopped (wear gloves to prevent irritation)

Boston lettuce

12 leaf/leaves


  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.


Cellophane noodles are sold dried, needing only a brief soaking in hot water before being ready to use. They can be found in the ethnic section of supermarkets and in Asian markets.