Low Fat Thai Chicken Salad Recipe

Low Fat Thai Chicken Salad Recipe

Ingredients

• 1/4 cup fresh lime juice
• 3 tablespoons bottled asian fish sauce
• 2 tablespoons vegetable oil
• 5 teaspoons granulated sugar
• 1 tablespoon chopped mint leaves
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 broiler-fryer chicken, cooked, skinned and cut into fine shreds
• 1 cucumber, peeled, seeded and shredded
• 2 cups fresh bean sprouts
• 2 fresh green chilies, seeded and shredded
• 1/2 small red onion, sliced into thin rings
• 1 tablespoon shredded fresh ginger
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped peanuts, optional 1.

Method

1. In bowl, stir lime juice, fish sauce, oil, sugar, mint leaves, garlic and salt until sugar is dissolved; set dressing aside.
2. In large bowl, mix together chicken and cucumber.
3. In medium bowl, mix together bean sprouts, chilies, onion and ginger.
4. At serving time, stir together lime-mint dressing, chicken-cucumber mixture, bean sprout mixture and cilantro.
5. Sprinkle with chopped peanuts and serve.

Makes 4 servings.

1. Preparation time: 20 minutes.
2. Per serving: About 271 cal, 27 g pro, 18 g car, 11 g fat, 37% cal from fat, 59 mg chol, 506 mg sod, 3 g fiber.

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