Thai Chicken and Noodle Salad

1. 1

   Place chicken and half of Spicy Asian Dressing in a resealable plastic bag (reserve remaining dressing).

2. 2

   Marinate at room temperature 30 minutes (or refrigerate up to 1 day).

3. 3

   In a large pot of boiling salted water, cook noodles until tender according to package instructions.

4. 4

   Drain, then rinse under cold water to stop the cooking.

5. 5

   Drain well and transfer to a platter.

6. 6

   In a large skillet, heat oil over medium-high.

7. 7

   Working in batches (do not crowd skillet), saute chicken until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.

8. 8

   Add carrots, cucumber, and basil.

9. 9

   Drizzle with reserved dressing, and serve with garnishes, as desired.

10. 10

    (Per Serving)

11. 11

    Calories: 370

12. 12

    Fat: 6g (1.1g Saturated Fat)

13. 13

    Protein: 38g

14. 14

    Carbohydrates: 40.8g

15. 15

    Fiber: 2.3g

* Per serving · 4 servings · Values may vary.

No additional tips available.