2 cups shredded roasted skinless, boneless chicken breast
4 cups fresh baby spinach
1 cup julienne-cut carrot
1/4 cup finely chopped dry-roasted peanuts
How to Make It
Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain well.
While noodles cook, combine rice vinegar and next 5 ingredients (rice vinegar through sesame oil) in a large bowl.
Add noodles and chicken to vinegar mixture; toss to coat. Arrange 1 cup spinach and 1/4 cup carrot on each of 4 plates. Top each serving with 1 1/2 cups chicken mixture; sprinkle each serving with 1 tablespoon peanuts.