Light, Tasty and Quick and Easy!
“Place posts its on your choices.” I said to Greg as I handed him my Cooking Light Cookbook. With the new year we’re both trying to eat lighter and exercise more effectively. So…by letting Greg choose some recipes, I’m able to insure that we’re both happy with what I prepare for dinner. I think he had fun choosing what he’d like to try and, I have to admit that some of his choices surprised me.
Greg’s picks were mostly Asian and Mexican dishes that I’ll be trying over the next few months. This Asian Chicken Noodle and Vegetable Salad reminded me a little of the Spring Roll Salad I posted a few years ago and have made several times since then.
It’s tangy and crunchy with those delicious Asian flavors that I crave, but without the high calorie count. Since it’s quick and easy you can make this any night of the week. Bon Appetit or ボナペティ!
Asian Chicken Noodle and Vegetable Salad
4 servings (serving size: 2 cups)
Recipe adapted from Cooking Light Cook Smart Eat Well Cookbook
Takes about 40 minutes
- 6 ounces uncooked rice noodles
- 2 cups cubed skinless, boneless rotisserie chicken breast
- 1/2 cup matchstick-cut carrots
- 1/2 cup chopped colored pepper
- 1/3 cup chopped green onions (about 3)
- 1 can sliced water chestnuts, drained
- 1/4 cup asian chili sauce (such as Sriacha)
- 2 teaspoons Splenda
- 2 tablespoons canola oil
- 1 1/2 tablespoons rice wine vinegar
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons low-sodium soy sauce
- 1/2 teaspoon grated peeled fresh ginger
- 2 tablespoons chopped unsalted, dry-roasted peanuts
- Cilantro – chopped
Prepare noodles according to package directions. Drain and cool. Combine noodles, chicken, and next 4 ingredients (through water chestnuts) in a large bowl; toss well.
Combine chili sauce and next 6 ingredients (through ginger) in a small bowl, stirring with a whisk. Drizzle chili sauce mixture over noodle mixture; toss gently to coat. Sprinkle with peanuts and cilantro. Serve immediately.
looks delicious!