Thai Chicken & Rice Noodle Salad
Serve with additional condiments, such as chopped peanuts, fresh bean sprouts, and lime wedges. Shredded carrots can be found packaged in the produce section of the grocery store.
1 package (7 ounces) thin Chinese rice noodles
1/2 cup plus 2 tablespoons bottled Asian salad dressing
1/2 Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 2 cups)
1 cucumber, peeled, seeds removed, and thinly sliced
1 cup shredded carrots
1/2 cup thinly sliced green onions
1/4 cup firmly packed fresh basil leaves, torn into bite-size pieces
1/4 cup firmly packed fresh mint leaves, torn into bite-size pieces
Cook noodles according to package directions in a large pot of boiling water. Drain and rinse under cold water until noodles reach room temperature. Return noodles to the pot and toss with 2 tablespoons of Asian dressing.
Divide noodles among four large individual serving bowls. Top each with 1/2 cup chicken, 1/4th of cucumber, 1/4 cup carrots, 2 tablespoons green onion, 1 tablespoon basil leaves, and 1 tablespoon mint leaves. Drizzle each with 2 tablespoons salad dressing.
One Gold'n Plump Whole Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories470
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Calories from Fat37%
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Total Fat19g
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Saturated Fat5g
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Total Carbohydrate56g
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Protein18g
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Sugars10g
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Cholesterol65mg
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Dietary Fiber3g
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Sodium1,070mg
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- DAILY VALUE
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Vitamin A106%
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Vitamin C13%
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Calcium7%
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Iron10%
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- DIETARY EXCHANGES
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Starch/Bread3
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Fat2.5
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Vegetable1
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Lean Meat2
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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