Asian

Very Light Thai Chicken Noodle Salad takes 20 minutes to prepare.

Very Light Thai Chicken Noodle Salad takes several minutes to cook.

Very Light Thai Chicken Noodle Salad makes 5 servings.

The ingredients for Very Light Thai Chicken Noodle Salad are:

Salad:
Chicken Breast, no skin, 15 ounces
1 package brown rice spaghetti/other long noodles
3 cups napa cabbage, chopped.
2 medium-large carrots, grated (about 2 cups)
5 raw scallions
1/4 to 1/2 cup finely scissored cilantro
1/4 cup dry roasted peanuts, coarsely chopped
Dressing:
Juice of 2 limes
2 tbsp lite/low-sodium soy sauce
4 cloves garlic
Brown Sugar, 0.25 cup, unpacked (remove)
2 tbsp rice vinegar
Cayenne pepper to taste.

Here is how you make Very Light Thai Chicken Noodle Salad:

Start a pot to boil for the pasta. While it's cooking, cut the chicken breasts into strips or small chunks. As soon as the pasta water is boiling, add the noodles and a little salt. Next, prepare the dressing. Combine all ingredients, taste (this is important, because you may need to adjust salty/sweet ingredients). You can add water if it seems to sweet or thick, too. Saute the chicken with a little water while you prepare the other ingredients. Turn off when it's cooked through (depends on how you cut it, but usually about 10 minutes of cooking). Next, chop all the veggies and combine in a bowl. Chop the peanuts and set aside. When the pasta is tender, rinse under cold water for 2 minutes. Throw in with the veggies and toss with two forks. Add the dressing and the chicken, then toss again. Lastly, sprinkle the peanuts on top, toss slightly, and serve. Delicious! Number of Servings: 5Recipe submitted by SparkPeople user GRADXY.

The nutritional information for Very Light Thai Chicken Noodle Salad is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 414.1

• Total Fat: 6.5 g
• Cholesterol: 92.3 mg
• Sodium: 425.2 mg
• Total Carbs: 63.0 g
• Dietary Fiber: 4.4 g
• Protein: 27.4 g

Very Light Thai Chicken Noodle Salad is Asian cuisine.