POINTS® Value |  9
Servings | 4
Preparation Time | 20 min
Cooking Time | 0 min
Level of Difficulty | Easy

Turn up the heat in this dish by using Thai chiles instead of jalapeños. If you really like spice, leave in some of the seeds. They're extremely hot and will make your mouth sizzle.

2 medium chicken breast, cooked, skinless, chopped
1 medium cucumber(s), peeled, seeded and chopped
2 medium mango(es), peeled and chopped
1/3 cup reduced-calorie mayonnaise
1/4 cup fresh lime juice
1 small jalapeno pepper(s), seeded and chopped
2 tsp fish sauce, optional
1 tsp unpacked brown sugar
4 oz packaged rice noodles, cooked, rinsed and cooled
2 small Grapefruit, peeled with paring knife and sectioned or sliced
3 medium scallion(s), chopped
1 Tbsp sweetened coconut flakes, toasted

Instructions


1. In a medium bowl, toss together chicken, cucumber and mango.
2. To make 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 scallions and coconut and serve.