Ingredients for Asian Chicken Salad With Glass Noodles
- 2 ounces glass noodles
- 2 boneless, skinless chicken breasts (8 ounces total)
- 0 Green Onions
- 1/2 cup carrots
- 1/2 cup cucumber
- 1/2 cup bean sprouts
- 1/4 cup fresh mint
- 1/4 cup fresh cilantro
- 1 tablespoon toasted sesame seeds
- 2 tablespoons hot chili sauce
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1/2 cup red onion
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How to Make Asian Chicken Salad With Glass Noodles
- Cook 2 ounces of glass noodles according to package directions. Typically, this involves covering them with boiling water and letting them sit for 5-8 minutes, then draining and rinsing under cold water.
- Steam 2 boneless, skinless chicken breasts (approximately 8 ounces total) for 15 minutes, or until cooked through. Shred into small pieces.
- Thinly slice 1/2 cup red onion.
- Julienne 1/2 cup carrots.
- Thinly slice 1/2 cup cucumber.
- Prepare 1/2 cup bean sprouts.
- Chop 1/4 cup fresh mint.
- Chop 1/4 cup fresh cilantro.
- In a small bowl, whisk together 2 tablespoons hot chili sauce (or to taste, substitute or mix with sweet chili sauce), 2 tablespoons lime juice, and 1 tablespoon sesame oil.
- In a large bowl, combine the cooked glass noodles, shredded chicken, red onion, carrots, cucumber, bean sprouts, mint, and cilantro.
- Pour the chili-lime dressing over the noodle mixture and toss gently to combine.
- Garnish with 1 tablespoon toasted sesame seeds and extra cilantro and lime wedges, if desired.
- Refrigerate for at least 2 hours or up to 24 hours to allow the flavors to meld before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
10g
Fat
4g
Carbs
7g
