Thai Chicken Salad
3 medium clove(s), minced
98% fat-free uncooked ground chicken breast
Uncooked cellophane noodles
⅓ 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
¼ cup(s), fresh, chopped
3 Tbsp, (nam pla)
1 average, seeded and chopped (wear gloves to prevent irritation)
- 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.
- 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.
- 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.
- 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.