asian chicken and noodle salad

CSC_0245 adjusted- asian chicken and noodle  salad

Chicken and noodles served in a salad rather than a soup. Since peanuts and peanut butter are off the menu for GF diets, consider making this with almond butter for a change.

  • Prep time: 20 minutes plus 1 hour refrigeration
  • Serves: 4.
  • Calories: 551. Sodium: 1,523 mg. Dietary fiber: 6.2 g. Total fat: 19.9 g. Total carbs: 55 g. Protein: 39.8 g.

Ingredients:

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3 cups zucchini or yellow squash noodles, flat cut
2 cups cooked chicken breast cut in bite-size pieces
½ cup creamy peanut butter
3 Tbsp. water
4 Tbsp. gluten-free soy sauce
3 Tbsp. rice vinegar
2 Tbsp. chili-garlic sauce
2 Tbsp. grated fresh ginger
1 Tbsp. light brown sugar
1 small bunch cilantro, leaves only chopped
1 bunch green onions, sliced thin
2 medium carrots grated
1 bell pepper, cut in matchsticks
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Instructions:

  1. Blanche the noodles if you desire a softer noodle. Otherwise leave raw.
  2. In a large serving bowl, combine the noodles, chicken, grated carrots, bell pepper, cilantro, and green onions.
  3. In a food processor or blender, combine the peanut butter, soy sauce, chili-garlic sauce, brown sugar, and water. Blend until smooth. If the dressing is too thick, add a little more water.
  4. Pour dressing over salad and toss to coat. Chill for an hour.

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