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Asian Chicken Noodle and Vegetable Salad

 

Very light and tasty noodle salad, I added more garlic, and some cucumber, good combination and flavor.
55

Yield

4

servings

Prep

10

min

Cook

0

min

Ready

15

min

Trans-fat Free
 

Ingredients

6 ounces rice noodles
uncooked
2 cups chicken breasts
rotisserie, cubed skinless, boneless
½ cup carrots
matchstick-cut
½ cup green bell peppers
chopped
cup scallions, spring or green onions
chopped
¼ cup water chestnuts
canned sliced, drained
*
¼ cup chili sauce
Thai sweet
2 tablespoons canola oil
1 ½ tablespoons rice vinegar
1 ½ tablespoons lemon juice
fresh
2 teaspoons soy sauce, sodium reduced
½ teaspoon ginger
grated peeled fresh
*
2 tablespoons peanuts, unsalted
chopped, dry-roasted
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 29928% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 384mg 16%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 46g
Vitamin A 60% Vitamin C 39%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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