Thai Noodle Chicken Salad with Peanut Dressing
Ingredients
Ingredients for Peanut Dressing:
- ½ cup fresh lime juice, see shopping tips
- ¼ cup reduced-sodium soy sauce
- ¼ cup plus 2 tablespoons chunky peanut butter (unsalted, natural preferred)
- 2 tablespoons honey
- 1 tablespoon plus 1 teaspoon ginger, from a jar or fresh, see shopping tips
- 2 teaspoons garlic, minced
- ¼ teaspoon cayenne pepper
Ingredients For Salad:
- 1 (9 oz.) package refrigerated Nasoya Chinese noodles, see shopping tips
- 6 cups romaine lettuce
- 4 cups cabbage, shredded
- 2 cups bean sprouts
- 2 cups cooked chicken breast, chopped or shredded
- 1 cup red bell pepper, cut into strips
- ½ cup scallions, chopped
Instructions
- To make the Peanut Dressing: In a small bowl, whisk together lime juice, soy sauce, peanut butter, honey, ginger, garlic, and cayenne pepper. Refrigerate until ready to use.
- Cook Nasoya Chinese noodles according to package directions.
- On each plate, divide and layer the lettuce, cabbage, sprouts, chicken, and red bell pepper. Divide the warm noodles on top of the salads. Drizzle the cold dressing on top of each salad.
- Sprinkle each salad with some scallions.
Nutrition
Serving: 1saladCalories: 425kcalCarbohydrates: 58gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 761mgFiber: 5gSugar: 11gBlue Smart Points: 12Green Smart Points: 12Plus Points: 13