Chicken and Cilantro Asian Noodle Salad

Ingredients

• 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

Directions

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

Nutrition

Modified from www.marthastewart.com