Ingredients for Asian Chicken Noodle And Vegetable Salad
- 12 ounces Rice Noodles
- 2 boneless, skinless chicken breasts, cooked and shredded
- 2 Carrots, shredded
- 1 medium Green Bell Pepper
- 1/2 cup chopped Green Onions
- 1 (8 ounce) can Sliced Water Chestnuts, drained
- 1/3 cup Thai Sweet Chili Sauce
- 2 tablespoons Canola Oil
- 1/4 cup Rice Wine Vinegar
- 1 tablespoon Fresh Lemon Juice
- 2 tablespoons Low Sodium Soy Sauce
- 1 teaspoon grated Fresh Ginger
- 1/4 cup chopped Dry Roasted Unsalted Peanuts
- 1 cup shredded Red Cabbage
- 1 medium Cucumber, chopped
- 1 tablespoon Sesame Oil
- 1 tablespoon Honey (or Maple Syrup)
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How to Make Asian Chicken Noodle And Vegetable Salad
- Cook noodles according to package directions. Drain and rinse under cold water to cool completely. Set aside.
- While noodles are cooking, prepare the chicken and vegetables. Shred or dice the cooked chicken breast. Shred the carrots and red cabbage. Chop the cucumber and green onions.
- In a large bowl, combine the cooled noodles, shredded chicken, carrots, red cabbage, cucumber, and green onions.
- In a small bowl, whisk together the chili garlic sauce, rice vinegar, soy sauce, sesame oil, honey (or maple syrup), and grated ginger until well combined.
- Pour the chili sauce dressing over the noodle mixture.
- Gently toss to coat all ingredients evenly.
- Sprinkle with chopped roasted peanuts.
- Serve immediately and enjoy your delicious and refreshing Asian Chicken Noodle Salad!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
14g
Fat
4g
Carbs
14g
