Thai Chicken Salad

This refreshing Thai Chicken Salad is a perfect balance of sweet, salty, and spicy flavors. It features tender chunks of grilled chicken breast tossed with crisp cucumber, juicy mango, and bright grapefruit sections. The dressing, made from low-fat mayonnaise, fresh lime juice, fish sauce, and a hint of brown sugar, coats the ingredients in a creamy yet tangy sauce. Garnished with toasted coconut and fresh scallions, this dish offers a delightful textural contrast. Its an excellent choice for a light lunch, a healthy side dish, or a summer picnic. Easy to assemble with fresh ingredients, it brings the taste of Southeast Asia to your table without the fuss.

Cuisine: Thai

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 481.6

Description

This refreshing Thai Chicken Salad is a perfect balance of sweet, salty, and spicy flavors. It features tender chunks of grilled chicken breast tossed with crisp cucumber, juicy mango, and bright grapefruit sections. The dressing, made from low-fat mayonnaise, fresh lime juice, fish sauce, and a hint of brown sugar, coats the ingredients in a creamy yet tangy sauce. Garnished with toasted coconut and fresh scallions, this dish offers a delightful textural contrast. Its an excellent choice for a light lunch, a healthy side dish, or a summer picnic. Easy to assemble with fresh ingredients, it brings the taste of Southeast Asia to your table without the fuss.

Ingredients

2 cups cooked chicken breast, chopped
1 cucumber peeled, seeded, and chopped
2 mangoes peeled and chopped
4 ounce rice stick noodles, cooked, rinsed and cooled
2 grapefruit peeled and sectioned
3 scallions chopped
1 tablespoon toasted coconut
1/3 cup low-fat mayonnaise
1/4 cup fresh lime juice
1 jalapeo seeded and chopped (use 1-2 depending on heat preference)
2 teaspoon fish sauce (optional)
1 teaspoon brown sugar

Directions

1
Cook the rice stick noodles according to package directions, then rinse with cold water and drain well to cool.
2
If using raw chicken, grill or pan-sear the chicken breasts until fully cooked, then let them cool slightly before chopping into bite-sized pieces.
3
In a large mixing bowl, whisk together the low-fat mayonnaise, fresh lime juice, chopped jalapeo, fish sauce, and brown sugar until smooth and well combined.
4
Add the chopped chicken, diced cucumber, chopped mango, cooled rice noodles, grapefruit sections, and chopped scallions to the bowl with the dressing.
5
Gently toss all ingredients together until evenly coated with the dressing, being careful not to break up the grapefruit sections.
6
Transfer the salad to serving plates or bowls and sprinkle with toasted coconut just before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 481.6kcal

% Daily Value *
Total Fat 39.0g60%
Saturated Fat 11.1g56%
Cholesterol 68.5mg23%
Sodium 872.5mg37%
Total Carbohydrate 25.3g9%
Dietary Fiber 1.7g7%
Sugars 6.9g
Protein 15.0g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai salad, chicken salad, mango, grapefruit, cucumber, lime dressing, fish sauce, healthy lunch, summer salad, toasted coconut, scallions, low fat, gluten free, quick meal, refreshing, zesty, grilled chicken, asian fusion, light dinner, picnic recipe

Read it online: https://www.chefs-mate.com/recipe/thai-chicken-salad-8-pts/