Five Spice Chicken Noodle Salad

1 tbsp reduced sodium soy sauce
1 tbsp peanut oil
1/2 tsp sugar or splenda
2 bonelss, skinless chicken breast (about 3 oz each)
1/2 package of thin rice noodles (I used Thai Kitchen)
1/2 cup shredded carrots
1/4 cup chopped cilantro and mint
2 tbsp crushed peanuts

Chili Lime Dressing
2 tbsp splenda, rice vinegar, and fish sauce
3 tbsp lime juice
1 tbsp minced and seeded jalapeno

1. Heat the grill to medium heat
2. combine soy sauce, oil, five-spice powder, and sugar or splenda in a shallow dish. Add chicken and turn in marinade. Let sit for 10 minutes or longer
3. Heat a large pot of salted water to boil
4. Drain chicken and discard marinade. Oil cooking grate. Use a wad of oiled paper towels on a thong. Grill chicken, covered, turning once, until cooked through. 10-12 minutes. Transfer to a cutting board and let sit for 5 minutes.
5. Add noodles to water and turn off heat. Let it stand for 5-10 minutes and then drain.
6. Divide noodles among dinner bowls. Thinly slice chicken, set on noodles and top with carrots, herbs, and peanuts. Serve with dressing on the side.

Number of Servings: 2

Recipe submitted by SparkPeople user JDADDIONE.