Asian Chicken, Noodle, and Vegetable Salad

Asian Chicken, Noodle, and Vegetable Salad Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Mix dark meat with the breast meat, if you like. Look for Thai sweet chili sauce in Asian and gourmet markets or the supermarket's ethnic section.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Recipe Time

Prep: 38 Minutes

Nutritional Information

Calories 373
Caloriesfromfat 29 %
Fat 11.9 g
Satfat 1.5 g
Monofat 6.1 g
Polyfat 3.4 g
Protein 23.6 g
Carbohydrate 43.7 g
Fiber 1.8 g
Cholesterol 60 mg
Iron 2.1 mg
Sodium 368 mg
Calcium 37 mg

Ingredients

6 ounces uncooked rice noodles
2 cups cubed skinless, boneless rotisserie chicken breast
1/2 cup matchstick-cut carrots
1/2 cup chopped green bell pepper
1/3 cup chopped green onions (about 3)
1/4 cup canned sliced water chestnuts, drained
1/4 cup Thai sweet chili sauce (such as Mae Ploy)
2 tablespoons canola oil
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
1/2 teaspoon grated peeled fresh ginger
2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

Prepare noodles according to package directions. Drain and cool. Combine noodles, chicken, and next 4 ingredients (through water chestnuts) in a large bowl; toss well.

Combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk. Drizzle chili sauce mixture over noodle mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.

Note:

Barbara Lauterbach,

Cooking Light

July 2007
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