Thai-riffic Noodle Chicken Salad with Peanut DressingReport Violation
Ingredients for Peanut Dressing:
½ cup fresh lime juice, see shopping tip
¼ cup reduced-sodium soy sauce
¼ cup plus 2 tablespoons chunky peanut butter (unsalted, natural preferred)
2 tablespoons honey
1 tablespoon plus 1 teaspoon ginger, from a jar or fresh, see shopping tip
2 teaspoons garlic, minced
¼ teaspoon cayenne pepper
Ingredients For Salad:
1 (9 oz) package refrigerated Nasoya Chinese noodles, see shopping tip
6 cups romaine lettuce
4 cups cabbage, shredded
2 cups bean sprouts
2 cups cooked chicken breast, chopped or shredded
1 cup red bell pepper, cut into strips
½ cup scallions, chopped
1. To make the Peanut Dressing: In a small bowl, whisk together lime juice, soy sauce, peanut butter, honey, ginger, garlic and cayenne pepper. Refrigerate until ready to use.
2. Cook Nasoya Chinese noodles according to package directions.
3. On each plate, divide and layer the lettuce, cabbage, sprouts, chicken and red bell pepper. Divide the warm noodles on top of the salads. Drizzle the cold dressing on top of each salad.
4. Sprinkle each salad with some scallions.
Makes 4 very large main course salads
You’ll normally find Nasoya Chinese noodles in the refrigerated produce section where tofu is sold, in most supermarkets and natural markets. Or, you could use any type of Asian noodles such as shirataki or even zero noodles. Here’s the link to their website-http://www.nasoya.com/products/asian-style-noodles/chinese.html.
If you don’t want to use fresh lime juice you can also used bottled. My favorite is Nellie & Joe’s Famous Key West Lime Juice. It’s sold in many supermarkets.
Ginger (in a jar) is available in the produce section where garlic (in a jar) is sold.
Weight Watchers (old points) 8
Weight Watchers POINTS PLUS 10
SKINNY FACTS: for 1 main course salad
371 calories, 14g fat, 24g protein, 44g carbs, 7g fiber, 761mg sodium, 17g sugar
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