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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)

Ingredients 

  • 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

Instructions/Preparation 

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.

Nutrition**

SERVING: 1(of 4), 

CALORIES: 352 | PROTEIN: 39g | CARBOHYDRATES: 38g | FAT: 4.3g

**The above nutrition will vary as this recipe is modified.