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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



  1. Place chicken breasts, skinned-side down, between 2 sheets of wax paper
  2. With meat mallet or bottom of heavy saucepan, pound chicken until slightly flattened
  3. Remove and discard wax paper; sprinkle chicken on both sides with salt
  4. Spray large nonstick skillet with nonstick cooking spray; heat
  5. Add chicken; cook over medium-high heat, turning once, 5 minutes, until chicken is cooked through
  6. Remove from skillet; let cool
  7. Meanwhile, in large bowl, combine carrots, cucumbers, celery, bell pepper and radishes
  8. In small jar with tight-fitting lid or small bowl, combine onion, pepper flakes, juice, vinegar and oil
  9. Cover and shake well or, with wire whisk, blend until combined
  10. Pour onion mixture over vegetable mixture
  11. Toss to coat
  12. Shred cooled chicken
  13. Line serving platter with vegetable mixture and top with chicken
  14. Serve sprinkled with cilantro and peanuts