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Chicken and Cilantro Asian Noodle Salad

1 tbsp olive oil
1 jalapeno chile, seeded & minced
3 tbsp minced fresh ginger
3 garlic cloves, minced
2 tbsp Splenda brown sugar blend
3/4c rice wine vinegar
4 cups shredded rotisserie chicken (skin removed)
1 8oz package Tofu Shirataki noodles
1 English cucumber, cut into 3-inch sticks
½ cup fresh cilantro leaves, chopped

In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper to taste, and cook until garlic is golden brown (2-3 minutes).
Add Splenda® Brown sugar and vinegar to garlic mixture and cook until sauce is slightly thickened, about 6 minutes. Refrigerate sauce until it is cool.
While sauce is cooling, drain Tofu Shirataki noodles in sink and rinse with cold water. Using a small knife or kitchen scissors, cut noodles into bite sized pieces.
Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.
Serving Size: 1 cup
Makes 5 servings

Calories 187
Fat 5g
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 53mg
Sodium 57mg
Potassium 376mg
Carbohydrate 12g
Fiber 2g
Sugar 7g
Protein 21g

Modified from www.marthastewart.com


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