Thai-riffic Noodle Chicken Salad with Peanut DressingReport Violation
For the Peanut Dressing
½ cup fresh lime juice
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 minced ginger, from a jar or fresh
2 teaspoons minced garlic
¼ teaspoons cayenne pepper (dried red pepper)
For The Salad
1 (9oz) package refrigerated Nasoya Chinese noodles
6 cups romaine lettuce
4 cups shredded cabbage
2 cups bean sprouts
2 cups cooked chicken breast, chopped or shredded
1 cup red bell pepper, cut into strips
½ cup chopped scallions
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 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.
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 one main course salad
371 calories, 14g fat, 24g protein, 44g carbs, 7g fiber, 761mg sodium, 17g sugar
For more skinny recipes, join me at, http://skinnykitchen.com