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Thai Chicken Salad

salads, chicken

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. 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.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 4 servings

Preparation Time: 0:00

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