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Thai Noodle Chicken Salad

Prep time 35 mins
Yield 4 servings (serving size: 2 cups salad and 1 teaspoon nuts)

Ingredients

  • 1 (6-ounce) package rice sticks (rice-flour noodles)
  • 1 large cucumber
  • 2 (6-ounce) packages oven-roasted chicken breast cuts (such as Louis Rich)
  • 5 cups torn romaine lettuce
  • 1 1/2 cups thin red bell pepper strips
  • 1/3 cup thinly sliced green onions
  • 1/4 cup chopped fresh basil
  • 1/4 cup fresh lime juice
  • 1 tablespoon light brown sugar
  • 2 tablespoons dark sesame oil
  • 1 tablespoon hot chili sauce (such as Sriracha)
  • 4 teaspoons chopped dry-roasted cashews or peanuts

Nutrition Information

  • calories 388
  • fat 11.7 g
  • satfat 2.3 g
  • protein 24.7 g
  • carbohydrate 50.1 g
  • cholesterol 56 mg
  • iron 2.9 mg
  • sodium 815 mg
  • caloriesfromfat 27 %
  • fiber 3.3 g
  • calcium 46 mg

How to Make It

  1. Prepare noodles according to package directions.

  2. While noodles stand, peel cucumber, and quarter lengthwise; discard seeds. Thinly slice cucumber.

  3. Drain noodles, and place in a large bowl. Add cucumber, chicken, lettuce, bell pepper, and green onions; toss gently.

  4. Combine basil and next 4 ingredients in a small bowl; stir well. Pour dressing over salad; toss well. Sprinkle each serving with nuts. Serve immediately.

Oxmoor House Healthy Eating Collection