Thai Chicken-Grapefruit Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
13 oz. B/S chicken breast, trimmed of fat>2 oz water2 oz. fresh squeezed lime juice4 oz. fresh squeezed orange juice8 g. finely minced Serrano chili (I medium chili)3 cloves garlic, pressed2 tsp Splenda brown sugar blend2 TBL Luv Yu Seasoned Rice Vinegar, garlic flavor3 1/4" slices peeled fresh ginger, cut into matchsticks2 TBL lite soy sauce>94 g. Golden Banyan bean thread noodles, dry, cooked and cooled>224 g. (8 oz) Romaine lettuce, cleaned, dried, rough cut>Grapefruit, fresh, pink , 238 grams Cabbage, red, fresh, 135 grams Carrots, raw, 130 grams Cucumber (with peel), 170 grams Scallions, raw, 37 grams Sugar Snap Peas, 120 gram(s) Yellow Peppers (bell peppers), 92 grams >12 g. cilantro, cleaned and trimmed, rough cut12 G. fresh mint, cleaned and cut into strips
1. Grill or poach chicken as you usually do. Cool and cut into thin slices; divide into 4, 4.25-oz. portions.
2. Combine water, fruit juices, garlic, Splenda, vinegar, ginger, and lite soy sauce in a small sauce pan. Bring to a simmer over medium heat, turn off heat, add serrano chili, and cover for 5 minutes. Uncover, let cool to room temperature, and pour mixed veggies.
3. On each of four plates, divide lettuce, then arrange on top, in order: vegetables and grapefruit with sauce, bean thread noodles, chicken, and cilantro & mint..
Number of Servings: 4
Recipe submitted by SparkPeople user RAVENSVOICE.
2. Combine water, fruit juices, garlic, Splenda, vinegar, ginger, and lite soy sauce in a small sauce pan. Bring to a simmer over medium heat, turn off heat, add serrano chili, and cover for 5 minutes. Uncover, let cool to room temperature, and pour mixed veggies.
3. On each of four plates, divide lettuce, then arrange on top, in order: vegetables and grapefruit with sauce, bean thread noodles, chicken, and cilantro & mint..
Number of Servings: 4
Recipe submitted by SparkPeople user RAVENSVOICE.
Nutritional Info Amount Per Serving
- Calories: 327.2
- Total Fat: 4.5 g
- Cholesterol: 44.7 mg
- Sodium: 233.1 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 5.8 g
- Protein: 23.6 g
Member Reviews