Thai Chicken salad (8 PTS)

Recipe Ingredients

2 cups	125g / 4.4oz	Chopped - cooked chicken
		Breast
1		Cucumber - peeled, seeded and
		Chopped
2		Mangoes - peeled and chopped
		**Dressing**
1/3 cup	78ml	Low-fat mayonnaise
1/4 cup	59ml	Fresh lime juice
1		Jalapeños - seeded and chopped
		(1 to 2)
2		Fish sauce (optional)
1		Brown sugar
		**Preparation**
4		Rice stick noodles - (115g) cooked,
		Rinsed and cooled
2		Grapefruit - peeled with a
		Paring knife and sectioned or sliced
3		Scallions - chopped
1		Toasted coconut

Recipe Instructions

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.

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 [[email protected]]

Source:
JoAnna Lund -- Cooking Healthy With a Man in Mind, Pg 214, m

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