Thai Chicken Salad
A healthful and flavorful Thai recipe.
Nutrition Facts: Calories 227; Total fat 11g; Cholesterol 48mg; Sodium 381mg; Carbohydrate 13g; Protein 20g; Fiber 4g
Yield: Serves 4
Ingredients
- 10 oz. skinless boneless chicken breasts
- 1/2 tsp. salt
- 2 medium carrots, julienned
- 2 medium cucumbers, seeded and julienned
- 2 medium celery stalks, julienned
- 1 medium red bell pepper, seeded and julienned
- 1/2 cup thinly sliced radishes
- 1/4 cup minced red onion
- Pinch crushed red pepper flakes
- 1/4 cup fresh lime juice
- 1/4 cup rice wine vinegar
- 2 Tbs. vegetable oil
- 1/4 cup minced fresh cilantro
- 1/2 oz. dry-roasted shelled peanuts, coarsely chopped
Instructions
- Place chicken breasts, skinned-side down, between 2 sheets of wax paper
- With meat mallet or bottom of heavy saucepan, pound chicken until slightly flattened
- Remove and discard wax paper; sprinkle chicken on both sides with salt
- Spray large nonstick skillet with nonstick cooking spray; heat
- Add chicken; cook over medium-high heat, turning once, 5 minutes, until chicken is cooked through
- Remove from skillet; let cool
- Meanwhile, in large bowl, combine carrots, cucumbers, celery, bell pepper and radishes
- In small jar with tight-fitting lid or small bowl, combine onion, pepper flakes, juice, vinegar and oil
- Cover and shake well or, with wire whisk, blend until combined
- Pour onion mixture over vegetable mixture
- Toss to coat
- Shred cooled chicken
- Line serving platter with vegetable mixture and top with chicken
- Serve sprinkled with cilantro and peanuts
