This is a quick and easy, Asian inspired meal that INCLUDES noodles and won’t blow your macros!
Chicken and Rice Noodle Salad
(Makes 4 servings)
- 1lb Chicken Breast- cooked
- 1 cup mung bean sprouts
- 1 med carrot, peeled and grated
- 1/4 cup chopped fresh coriander
- 4 scallions, thinly sliced
- 8 ounces rice noodles
- Walden farms, sesame ginger dressing to taste
Place noodles in a large bowl in sink; cover them with hot water and let stand for 10 minutes. Meanwhile, bring a large pot of water to a boil. Drain noodles and add to pot; cook, stirring, until tender, 3 to 4 minutes. Drain and rinse with cold water until cool.
Transfer noodles to a large salad bowl. Add cooked chicken and remaining ingredients; toss well. Pour desired amount of dressing on salad and toss again. Add more dressing as desired.
SERVING: 1(of 4),
CALORIES: 352 | PROTEIN: 39g | CARBOHYDRATES: 38g | FAT: 4.3g
**The above nutrition will vary as this recipe is modified.