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
Modified from www.marthastewart.com