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Five-Spice Chicken Noodle Salad

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 45 mins
Yield Serves 4
Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick.

Ingredients

  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 teaspoons Chinese five-spice powder
  • 1 teaspoon sugar
  • 4 boned, skinned chicken breast halves
  • 1 package (6 oz.) rice vermicelli
  • 1 cup coarsely shredded carrots
  • 1/2 cup cilantro
  • 1/2 cup fresh mint leaves
  • 1/4 cup crushed peanuts
  • Chile Lime Dressing

Nutrition Information

  • calories 472
  • caloriesfromfat 25 %
  • protein 30 g
  • fat 14 g
  • satfat 1.9 g
  • carbohydrate 58 g
  • fiber 2.3 g
  • sodium 2103 mg
  • cholesterol 76 mg

How to Make It

  1. Heat grill to medium (350° to 450°).

  2. Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.

  3. Heat a large pot of water to boiling.

  4. Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.

  5. Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.

  6. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.

  7. Note: Nutritional analysis is per serving.