Thai Chicken-Grapefruit Salad

13 oz. B/S chicken breast, trimmed of fat
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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
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94 g. Golden Banyan bean thread noodles, dry, cooked and cooled
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224 g. (8 oz) Romaine lettuce, cleaned, dried, rough cut
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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
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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.