Thai Chicken Salad

Name: Thai Chicken Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 t. salt; 4 skinned chicken breasts; 4 0z high fibre yam noodles; 1/2 seedless cucumber sliced into strips; 1 large sweet red pepper diced or cut into strips; 1/4 cup fresh diced mint; Dressing; 1/4 cup fish sauce; 3T lime juice; 2T packed brown sugar; 1T minced ginger root. (Ground ginger is OK); 1 clove garlic minced; 1 jalapeno pepper diced OR 2 tsp of minced pickled jalapenos (available in larger supermarkets)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 2

Ingredients

1/2 t. salt4 skinned chicken breasts4 0z high fibre yam noodles1/2 seedless cucumber, sliced into strips1 large sweet red pepper diced or cut into strips1/4 cup fresh diced mintDressing1/4 cup fish sauce3T lime juice2T packed brown sugar1T minced ginger root. (Ground ginger is OK)1 clove garlic minced1 jalapeno pepper diced OR 2 tsp of minced pickled jalapenos (available in larger supermarkets)

Directions

Makes 4 servings, of 164 calories each, but in my family it only serves 2 at 329 calories each.
Boil 2 cups salt and water. Reduce heat to med.low and poach chicken breasts 13-15 min. until chicken is no longer pink inside. Let cool in broth. Debone if necessary and cut into 11/2 " strips. In a bowl add noodles to warm water and stir around to loosen noodles. Drain well. Combine chicken, noodles, cucumber and red pepper and pour over chicken. In a separate bowl add dressing ingredients, mix and pour over chicken mixture. Toss well.

Number of Servings: 2

Recipe submitted by SparkPeople user SHIRLEYLEWIS6.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving