This is the first time I ever used rice noodles (sold as Thai stir-fry rice noodles) and really liked them. By the way the original recipes suggested using rotisserie chicken but I didn't have any so put some teriyaki sauce on some boneless chicken tenders (chicken breasts) and broiled them. This salad also goes together in no time at all. I figured if following the WW flex plan this is about 8 points - which is pretty good for dinner with fruit for dessert. If you include the wonton crisps (included below) add another point or so. Game plan: (if you already have the cooked chicken), (1) make noodles, (2) prepare dressing, (3) Preheat oven for wonton crisps, (4) cut and season wonton wrappers, (5) chop vegetables (or take the shortcut and buy carrots and green peppers already cut up and cut remaining veggies), (6) bake wonton crips and prepare salad -- dinner is done in well under 30 minutes! Recipe source: Cooking Light (July 2007)
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For the salad
- 6 ounces rice noodles, uncooked (see above in description)
- 2 cups chicken, cubed (see note in description above)
- 1/2 cup carrot, cut into julienne
- 1/2 cup green bell pepper, chopped
- 3 green onions, chopped
- 1/4 cup water chestnut, sliced and drained
For the dressing
- 1/4 cup Thai sweet chili sauce
- 2 tablespoons canola oil
- 1 1/2 tablespoons rice vinegar
- 1 lemon, juice of
- 2 teaspoons soy sauce
- 1/2 teaspoon gingerroot, grated
- 2 tablespoons dry roasted peanuts
For the Wonton crisps (optional)
- 1Prepare noodles according to package directions. Drain and cool.
- 2Combine noodles and next 5 ingredients (chicken - water chestnuts) in a large salad bowl. Toss.
- 3To make dressing: combine dressing ingredients in a small bowl or jar (chilli sauce - ginger), stirring with a whisk.
- 4Drizzle chili sauce over salad. Toss. Sprinkle with peanuts, toss.
- 5Serve with wonton crisps if desired.
- 6To make wonton crisps: Preheat oven to 375°F Stack 12 wonton wrappers and cut them in half diagonally. Arrange wonton wrapper halves in a single layer on a foil lined baking sheet. Coat with Pam and sprinkle with kosher salt. Bake for 10 minutes or until browned.
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Nutritional Facts for Asian Chicken Noodle Salad
Serving Size: 1 (127 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 495.8
- Calories from Fat 196
- Total Fat 21.8 g
- Saturated Fat 2.6 g
- Cholesterol 2.1 mg
- Sodium 967.1 mg
- Total Carbohydrate 64.9 g
- Dietary Fiber 5.7 g
- Sugars 5.0 g
- Protein 11.9 g
The following items or measurements are not included: