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Easy Spicy Asian Chicken Salad with Rice Noodles

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Looking for a healthy, flavorful, easy chicken recipe with a bit of a kick to it? This chicken rice noodle salad bursting in flavors from the tender chicken, lime, sriracha, and crunchy veggies. And it takes no time to whip up! The secret? Buy a premade roasted whole chicken and pre-chopped vegetables!

 

Further Food Commentary:

When you are trying to eat clean I always recommend pairing fiber (veggies) with protein (chicken) to keep you full on the fewest calories all while consuming antioxidants, vitamins and minerals! I recommend keeping the rice noodles whole grain (for eg. brown rice) and gluten free (make sure to check the label!) to prevent further cravings. And of course if you are gluten free skip the soy sauce or use tamari instead!


By Amy Shapiro, MS, RD, CDN

Easy Spicy Asian Chicken Salad with Rice Noodles

Stars ( Reviews)

  • Prep Time:15 mins
  • Cook Time:15 mins
  • Servings: 5

Ingredients

1 whole roasted chicken ( Shredded)

Note: I usually buy organic from the store or roast a couple on Sunday as part of meal prep for the week

1 red pepper (sliced)

1 yellow pepper (sliced)

1 cup snow peas (sliced)

1 cup carrots (sliced)

3 scallions (sliced)

1 clove garlic (minced)

1 tablespoon rice vinegar

3 teaspoons Sriracha

1 teaspoon chili flakes

1/3 cup lime juice

1/3 cup soy sauce or fish sauce

4 tablespoons sesame oil

Salt (optional to taste)

8 ounces of rice noodles (any thin or wide version works – can be pad thai ricenoodles or thin round Chinese rice noodles)

Instructions

  1. Combine all the chopped vegetables (leaving out the herbs) in a large bowl. Toss in the shredded roast chicken.
  2. For the dressing, whisk together the lime juice, garlic, rice wine vinegar, Sriracha, chili flakes, soy sauce/fish sauce, and sesame oil. Taste and add some salt if you like.
  3. Bring a large pot of salted water to a boil. Break the rice noodles in half and drop them into the pot. Cook the noodles until they’re tender but not too soft…you want them to have structure. Drain the noodlesand run them under cold water for a minute or two to cool them and keep them from getting gummy. Drain them again and add to the bowl with the vegetables and chicken.
  4. Pour about two thirds of dressing on the chicken and vegetables and toss. Taste and add more dressing if you like. Top with chopped scallions. Enjoy!
Combine all the chopped vegetables (leaving out the herbs) in a large bowl. Toss in the shredded roast chicken. For the dressing, whisk together the lime juice, garlic, rice wine vinegar, Sriracha, chili flakes, soy sauce/fish sauce, and sesame oil. Taste and add some salt if you like. Bring a large pot of salted water to a boil. Break the rice noodles in half and drop them into the pot. Cook the noodles until they’re tender but not too soft…you want them to have structure. Drain the noodlesand run them under cold water for a minute or two to cool them and keep them from getting gummy. Drain them again and add to the bowl with the vegetables and chicken. Pour about two thirds of dressing on the chicken and vegetables and toss. Taste and add more dressing if you like. Top with chopped scallions. Enjoy!

Nutrition Information

Per Serving:  Calories: 275; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 5g; Cholesterol: 29mg; Sodium: 1356mg; Potassium: 434mg; Carbohydrate: 24g; Fiber: 3g; Sugar: 7g; Protein: 15g


Nutrition Bonus:  Vit C: 185%; Vit A: 109%; Iron: 11%

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