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