Thai-Style Chicken Salad |
Ingredients:
|
| 2 | medium | cooked, skinless chicken breasts, chopped |
| 1 | medium | cucumber, peeled, seeded and chopped |
| 2 | medium | mangoes, peeled and chopped |
| 1/3 | cup | reduced-calorie mayonnaise |
| 1/4 | cup | fresh lime juice |
| 1 | medium | jalapeno pepper, seeded and chopped |
| 2 | tsp | fish sauce, optional |
| 1 | tsp | unpacked brown sugar |
| 4 | oz | packaged rice noodles, cooked, rinsed and cooled |
| 2 | small | grapefruits, peeled with paring knife and sectioned or sliced |
| 3 | medium | scallions, chopped |
| 1 | Tbsp | sweetened coconut flakes, toasted |
|  |
Method: |
| 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. |
| Turn up the heat in this dish by using Thai chiles instead of jalapeŇos. If you really like spice, leave in some of the seeds. They're extremely hot and will make your mouth sizzle. |
| (9 WeightWatcher points if you're counting) |
| Provided by {nan} |
