Asian Chicken Noodle and Vegetable Salad
Very light and tasty noodle salad, I added more garlic, and some cucumber, good combination and flavor. 66
66
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 |
|
| ⅓ | 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.
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?
