Instructions:

Thai Chicken Salad

10 ounces skinless boneless chicken breasts
1/2 teaspoon salt
2 medium carrots, julienned
2 medium cucumbers, seeded and julienned
2 medium celery stalks, julienned
1 medium red bell pepper, seeded and julienned
1/2 cup thinly sliced radishes
1/4 cup minced red onion
Pinch crushed red pepper flakes
1/4 cup fresh lime juice
1/4 cup rice wine vinegar
2 tablespoons vegetable oil
1/4 cup minced fresh cilantro
1/2 ounce dry-roasted shelled peanuts, coarsely chopped

Place chicken breasts, skinned-side down, between 2 sheets of wax paper; with meat mallet or bottom of heavy saucepan, pound chicken until slightly flattened. Remove and discard wax paper; sprinkle chicken on both sides with salt.

Spray large nonstick skillet with nonstick cooking spray; heat. Add chicken; cook over medium-high heat, turning once, 5 minutes, until chicken is cooked through. Remove from skillet; let cool.

Meanwhile, in large bowl, combine carrots, cucumbers, celery, bell pepper and radishes. In small jar with tight-fitting lid or small bowl, combine onion, pepper flakes, juice, vinegar and oil; cover and shake well or, with wire whisk, blend until combined. Pour onion mixture over vegetable mixture; toss to coat Shred cooled chicken. Line serving platter with vegetable mixture; top with chicken. Serve sprinkled with cilantro and peanuts.

Serves 4.

Serving size: 2 Ounces Chicken, 1 Cup Vegetable Mixture

Selections: 1 3/4 Fats, 3 1/4 Vegetables, 2 Proteins, 10 Optional Calories

Per serving: 227 Calories, 11 g Total Fat, 2 g Saturated Fat, 48 mg Cholesterol, 381 mg Sodium, 13 g Total Carbohydrate, 4 g Dietary Fiber, 20 g Protein, 50 mg Calcium

5 WW points