Asian Chicken, Noodle, and Vegetable Salad

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

More From Cooking Light

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 373
  • Calories from fat: 29%
  • Fat: 11.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 3.4g
  • Protein: 23.6g
  • Carbohydrate: 43.7g
  • Fiber: 1.8g
  • Cholesterol: 60mg
  • Iron: 2.1mg
  • Sodium: 368mg
  • Calcium: 37mg

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

  1. 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.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Asian Chicken, Noodle, and Vegetable Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy