Thai Chicken Noodle Salad
You can have this quick salad on the table in less time than it takes to pick up take-out. Using strips of rotisserie chicken and ramen noodles keeps prep time down to 20 minutes.
Ingredients
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1 rotisserie chicken (2-1/2 pounds)
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4 cups water
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2 packages (3 ounces each) ramen noodles
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3/4 cup reduced-fat creamy peanut butter, at room temperature
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3/4 cup light coconut milk
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1/4 cup lime juice
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1/4 cup chopped fresh cilantro
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1 tablespoon sugar
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3/4 teaspoon salt
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1/4 teaspoon cayenne
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6 scallions, trimmed, thinly sliced
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1 small seedless cucumber, pared, halved lengthwise, cut into 1/4-inch slices
Directions
1.
Discard skin from rotisserie chicken. Remove meat; cut into strips. In medium-size saucepan, bring water to boiling. Break each package of noodles into 4 (save seasoning packets for future use). Add ramen noodles to boiling water. Remove from heat; let stand, covered, 5 minutes.
2.
Meanwhile, in large bowl, whisk together peanut butter, coconut milk, lime juice, cilantro, sugar, salt and cayenne until smooth. Add chicken, scallions and cucumber to peanut butter mixture.
3.
Drain noodles; rinse with cold water. Add to large bowl with chicken mixture; toss thoroughly.
Nutrition information
Calories 476, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 67 mg, Sodium 817 mg, Carbohydrate 30 g, Fiber 3 g, Protein 35 g.
Percent Daily Values are based on a 2,000 calorie diet
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