Dinner

Thai Chicken and Noodle Salad is for Dinner.

Thai Chicken and Noodle Salad takes 20 minutes to prepare.

Thai Chicken and Noodle Salad takes 15 minutes to cook.

Thai Chicken and Noodle Salad makes 6 servings.

The ingredients for Thai Chicken and Noodle Salad are:

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

Here is how you make Thai Chicken and Noodle Salad:

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 stripsand green onions; cook and stir for 1 to 2 minutes or until onions are nearlytransparent. Remove vegetables from skillet. Add chicken and stir-fry for 2 to 3minutes or until cooked through. Return vegetables to skillet and add cookednoodles; 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 chickenmixture among dinner plates and sprinkle with cashews.SERVING SUGGESTION: On the side, serve sliced English cucumberNumber of Servings: 6Recipe submitted by SparkPeople user CKENSINGTON.

The nutritional information for Thai Chicken and Noodle Salad is:

• 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