Chicken Noodle Salad

Chicken Breast - Dinner

Get ready to make all sorts of friends when you bring a big bowl of this Asian chicken noodle salad to the next big cookout. The only folks you might scare away are the ones who brought regular pasta salads. There's just something delightfully addictive about this special combination of cold and spicy. This recipe is the perfect catchall for all those summer vegetables we're supposed to be eating more of, as well as any dry leftover chicken you have around.

Brief

Prep 20 mins

Cook: 15 mins

Additional: 2hrs

Total: 2hrs35 mins

Servings: 4

Yield: 4 servings

Chicken Noodle Salad

Ingredients

3 cloves garlic

crushed

½ cup seasoned rice vinegar

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon Sriracha chile sauce

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1 cooked chicken breast

1 (8 ounce) package spaghetti

1 cup grated carrots

1 red bell pepper

thinly sliced

4 green onions

thinly sliced

½ cup chopped roasted

salted peanuts

⅓ cup chopped fresh basil

⅓ cup chopped fresh mint

⅓ cup chopped cilantro

Dinner

Directions

Step 1

Whisk garlic rice vinegar soy sauce fish sauce brown sugar Sriracha hoisin and sesame oil together in a mixing bowl for the dressing.

Step 2

Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.

Step 3

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water stirring occasionally until tender yet firm to the bite about 12 minutes. Drain and rinse with cold water.

Step 4

Transfer spaghetti to a mixing bowl; add the chicken carrots bell pepper and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate tossing occasionally for 2 to 12 hours the longer the better.

Step 5

Add peanuts basil mint and cilantro to the salad. Toss well; taste and adjust for seasoning.

Nutritional Information

Chicken Noodle Salad

Servings Per Recipe:4

Calories: 441.3

% Daily Value *

Protein: 20g 40%

Carbohydrates: 64.5g 21%

Dietary Fiber: 5.5g 22%

Sugars: 16.1g

Fat: 12g 19%

Saturated Fat: 1.8g 9%

Cholesterol: 18.4mg 6%

Vitamin A Iu: 6275.3IU 126%

Niacin Equivalents: 14.2mg 110%

Vitamin B6: 0.5mg 28%

Vitamin C: 46.7mg 78%

Folate: 198.4mcg 50%

Calcium: 69.9mg 7%

Iron: 3.5mg 20%

Magnesium: 90.1mg 32%

Potassium: 560.4mg 16%

Sodium: 1543.2mg 62%

Thiamin: 0.7mg 73%

Calories From Fat: 108.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.