Asian Chicken, Noodle and Vegetable Salad (Cooking Light)

Asian Chicken, Noodle, and Vegetable Salad


Mix dark meat with the breast meat, if you like. Look for Thai sweet chili sauce in Asian and gourmet markets or the supermarket's ethnic section.


6 ounces uncooked rice noodles
2 cups cubed skinless, boneless rotisserie chicken breast
1/2 cup matchstick-cut carrots
1/2 cup chopped green bell pepper
1/3 cup chopped green onions (about 3)
1/4 cup canned sliced water chestnuts, drained
1/4 cup Thai sweet chili sauce (such as Mae Ploy)
2 tablespoons canola oil
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
1/2 teaspoon grated peeled fresh ginger
2 tablespoons chopped unsalted, dry-roasted peanuts

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.


Yield: 4 servings (serving size: 2 cups)

CALORIES 373 (29% from fat); FAT 11.9g (sat 1.5g,mono 6.1g,poly 3.4g); IRON 2.1mg; CHOLESTEROL 60mg; CALCIUM 37mg; CARBOHYDRATE 43.7g; SODIUM 368mg; PROTEIN 23.6g; FIBER 1.8g

Cooking Light, JULY 2007