Ingredients: 2 medium cooked skinless boneless chicken breasts, chopped into pieces 1 cucumber, peeled, seeded and chopped 2 mangoes, peeled and chopped Dressing: 75 ml (2-2/3 oz) low-fat mayonnaise 4 fl oz (125 ml) fresh lime juice 1 or 2 peppers, green or red, seeded and chopped 2 tsp fish sauce (optional) 1 tsp brown sugar Preparation: 4 oz (115 g) rice noodles, cooked, rinsed and cooled. 2 grapefruit, peeled with a paring knife and sectioned or sliced 3 spring onions, chopped 1 tbsp desiccated coconut, toasted Time: 20 min
Directions:1. In a medium bowl, toss together chicken, cucumber and mango. 2. To make a dressing, blend ingredients in a blender until smooth. Toss with chicken salad and set aside. 3. To serve, divide noodles among 4 plates. Arrange grapefruit sections around noodles. Top noodles with chicken salad, sprinkle with spring onions and coconut and serve. |