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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.

Notes

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.

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