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

Method

1/4 cup chopped peanuts, optional 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.

At serving time, stir together lime-mint dressing, chicken-cucumber mixture, bean sprout mixture and cilantro.

Sprinkle with chopped peanuts and serve.

Makes 4 servings.

Preparation time: 20 minutes.

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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