Sesame Chicken Noodle Salad
Yield 2 servings
Ingredients
- 1 can (5 oz.) chicken breast chunks, in water, drained
- 4 ounces dry vermicelli or spaghetti noodles (I used gluten free spaghetti noodles)
- ½ cup shredded carrot
- ½ cup thinly sliced pepper (any color, I used red)
- 1 cup chopped Lacinato (Dinosaur) kale
- ½ cup frozen edamame and/or peas
- ¼ cup chopped green onion
- 1 teaspoon toasted sesame seeds
- Optional - 2 tablespoons chopped fresh cilantro, fresh lime
Sauce: (blend in small bowl)
- 1 ½ tablespoons dark toasted sesame oil
- 2 teaspoons grated fresh ginger
- 3 tablespoons rice vinegar
- 1 - 1 1/2 tablespoons reduced sodium soy sauce or tamari (use gluten free if you wish)
- 2 tablespoons chili garlic sauce
Instructions
- Prepare pasta according to package directions. Cook until al dente. Set aside.
- In a large bowl, combine the cooked hot pasta, shredded carrot, sliced red pepper, kale, peas and/or edamame, green onion, and sesame seeds. Toss gently until evenly coated.
- Garnish with cilantro and lime (if using). Serve immediately or chill and serve cold later.
Notes
- Most of the sodium comes from the soy sauce - even though it's low sodium! Start with 1 tablespoon and add a little more if you need it.
- Other options: Omit the chicken entirely, use rotisserie chicken instead of canned chicken, or replace the chicken with tofu or broiled, flaked salmon.
- This recipe is gluten free if you use gluten free pasta and gluten-free soy sauce or tamari.
Nutrition Facts
Serving Size about 2.5 cups
Amount Per Serving | ||
|---|---|---|
Calories 397 | ||
% Daily Value | ||
Total Fat 15 g | 23% | |
Saturated Fat 2 g | 10% | |
Cholesterol 34 mg | 11% | |
Sodium 637 mg | 27% | |
Total Carbohydrates 42 g | 14% | |
Dietary Fiber 9 g | 36% | |
Protein 27 g | 54% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Empty Nest Eats at https://emptynesteats.com/sesame-chicken-noodle-salad/