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Thai Chicken salad (8 PTS)

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C, E
MineralsSelenium, Iodine, Fluorine, Potassium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Chopped - cooked chicken

  2. Breast

  3. 1 Cucumber - peeled, seeded and Chopped 2 Mangoes - peeled and chopped

  4. **Dressing**

  5. 1/3 cup 78ml Low-fat mayonnaise

  6. 1/4 cup 59ml Fresh lime juice

  7. 1 Jalapeños - seeded and chopped

  8. (1 to 2) 2 Fish sauce

  9. 1 Brown sugar

  10. **Preparation**

  11. 4 Rice stick noodles - (115g) cooked,

  12. Rinsed and cooled

  13. 2 Grapefruit - peeled with a

  14. Paring knife and sectioned or sliced

  15. 3 Scallions - chopped

  16. 1 Toasted coconut

Instructions Jump to Ingredients ↑

  1. In a medium bowl, toss together chicken, cucumber and mango.

  2. To make dressing, blend ingredients in a blender until smooth. Toss with chicken salad and set aside.

  3. To serve, divide noodles among 4 plates. Arrange grapefruit sections around noodles. Top noodles with chicken salad, sprinkle with scallions and coconut and serve.

  4. Nutritional profile per serving: Calories 410.5, Protein 24.4g, Total fat 10.3g, Saturated fat 2.6g, Carbohydrate 58.2g, Fiber 4.7g, Cholesterol 66.1mg, Iron 1.7mg, Sodium 453.8mg, Calcium 58.4mg Shared by: Patty McDuffy, Patty's diet recipes MC Formatted by Mary [mnmpoms@ponyexpress.net]

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