Rice Noodles with Chicken and Coconut-Lime Dressing
Cucumber, Peanut, and Basil Salad
Ingredients
- ½ cup unsweetened coconut milk
- 3 Tbsp fresh lime juice
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp finely chopped shallot
- 1 Tbsp brown sugar
- ¼ cup dark sesame oil
- 1 (8-oz) pkg pad Thai brown rice noodles (such as Annie Chun)
- 2 cups shredded rotisserie chicken breast (without skin)
Instructions
- Whisk together coconut milk, lime juice, soy sauce, shallot, and sugar in a small bowl. Gradually whisk in oil until smooth.
- Cook noodles according to package directions. Drain; rinse under cold water, and drain again.
- Toss together noodles, coconut mixture, and chicken in a large bowl.
Side Dish Ingredients
- 1 seedless cucumber, very thinly sliced
- 1 (5-oz) pkg baby spinach, chopped
- 1 (1-oz) pkg fresh basil, thinly sliced
- 1 red chile pepper, halved, seeded, and thinly sliced
- 1 Tbsp fresh lime juice
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp dark sesame oil
- ⅓ cup roasted, salted peanuts, crushed
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
330
|
81
|
411
|
| Fat (g) | 14 | 6 | 20 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 18 | 3 | 21 |
| Carb (g) | 33 | 5 | 38 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 368 | 141 | 509 |
Quick & Healthy Meal Plan
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