Food & Drink

Thai Chicken Salad

Serves: 2


2 tablespoons Thai peanut sauce

3 tablespoons low-fat vinaigrette

Several drops hot pepper sauce

3 cups shredded Chinese (Napa) cabbage

¾ pound roasted or rotisserie chicken, skin and bones discarded

½ cup sliced scallions

¼ pound steamed Chinese noodles (about 3 cups cooked)

Salt and freshly ground pepper

¼ cup sliced strawberries

¼ cup red seedless grapes

¼ cup drained, sliced, canned water chestnuts

2 tablespoons chopped fresh cilantro


Place water for noodles on to boil. Mix peanut sauce, vinaigrette and hot pepper sauce in a large bowl.

Cut chicken into bite-size pieces and add to the bowl along with the cabbage and scallions. Toss well.

Cook the noodles in the boiling water for two to three minutes, until soft. Drain, leaving about 2 tablespoons cooking water in the saucepan. Return noodles to the pan, tossing well. Add salt and pepper to taste. Divide the noodles between two dinner plates.

Add the strawberries, grapes and water chestnuts to the chicken mixture. Sprinkle with salt and pepper to taste and toss well. Spoon salad over noodles. Sprinkle the cilantro on top.

Per serving: 591 calories; 49 grams protein; 67.9 grams carbohydrates; 13.3 grams fat (2.1 saturated, 2.1 monounsaturated); 171 milligrams cholesterol; 568 milligrams sodium; 4.9 grams fiber; 20 percent calories from fat.