Thai Chicken and Noodle Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 258.7
- Total Fat: 9.9 g
- Cholesterol: 6.9 mg
- Sodium: 249.4 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 2.0 g
- Protein: 6.1 g
View full nutritional breakdown of Thai Chicken and Noodle Salad calories by ingredient
Number of Servings: 6
Ingredients
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4 ounces rice noodles
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
2 tablespoons cashew OR almond butter
2 tablespoons gluten free low sodium soy sauce
1 teaspoon honey
1 teaspoon grated gingerroot
1/8 teaspoon crushed red pepper flakes (more or less to taste)
1 teaspoon vegetable oil (I use grape seed oil)
1 1/2 teaspoons sesame oil
1 red OR yellow bell pepper, seeded, deribbed and cut into thin strips
4 green onions, chopped
1 pound boneless skinless chicken breast meat, cut into thin strips
1/3 cup coarsely chopped cashews
Directions
Cook noodles according to package directions; drain and set aside. For dressing:
In a blender container, combine olive oil, vinegar, nut butter, soy sauce, honey,
ginger and crushed red pepper flakes; process until smooth. In a large skillet,
heat vegetable and sesame oils over medium-high heat; add bell pepper strips
and green onions; cook and stir for 1 to 2 minutes or until onions are nearly
transparent. Remove vegetables from skillet. Add chicken and stir-fry for 2 to 3
minutes or until cooked through. Return vegetables to skillet and add cooked
noodles; cook and stir for 1 minute or until heated through; remove from heat.
Pour the dressing over the skillet mixture and toss lightly to coat. Divide chicken
mixture among dinner plates and sprinkle with cashews.
SERVING SUGGESTION: On the side, serve sliced English cucumber
Number of Servings: 6
Recipe submitted by SparkPeople user CKENSINGTON.
In a blender container, combine olive oil, vinegar, nut butter, soy sauce, honey,
ginger and crushed red pepper flakes; process until smooth. In a large skillet,
heat vegetable and sesame oils over medium-high heat; add bell pepper strips
and green onions; cook and stir for 1 to 2 minutes or until onions are nearly
transparent. Remove vegetables from skillet. Add chicken and stir-fry for 2 to 3
minutes or until cooked through. Return vegetables to skillet and add cooked
noodles; cook and stir for 1 minute or until heated through; remove from heat.
Pour the dressing over the skillet mixture and toss lightly to coat. Divide chicken
mixture among dinner plates and sprinkle with cashews.
SERVING SUGGESTION: On the side, serve sliced English cucumber
Number of Servings: 6
Recipe submitted by SparkPeople user CKENSINGTON.
Member Ratings For This Recipe
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