Thai Chicken-Grapefruit Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Thai Chicken-Grapefruit Salad calories by ingredient


FAR less sodium than most Thai recipes FAR less sodium than most Thai recipes
Number of Servings: 4


    13 oz. B/S chicken breast, trimmed of fat
    2 oz water
    2 oz. fresh squeezed lime juice
    4 oz. fresh squeezed orange juice
    8 g. finely minced Serrano chili (I medium chili)
    3 cloves garlic, pressed
    2 tsp Splenda brown sugar blend
    2 TBL Luv Yu Seasoned Rice Vinegar, garlic flavor
    3 1/4" slices peeled fresh ginger, cut into matchsticks
    2 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 cut
    12 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.