Rice Noodles with Chicken and Coconut-Lime Dressing
Ingredients
- ⅓ cup very thinly sliced seedless cucumber
- 2 cups baby kale, chopped
- 3 Tbsp thinly sliced fresh basil
- 1 Tbsp thinly sliced, seeded red chile pepper
- 1 Tbsp plus 1 tsp fresh lime juice, divided
- 3 tsp low-sodium soy sauce, divided
- 1 Tbsp plus 1 tsp dark sesame oil, divided
- 2 Tbsp roasted, salted peanuts, crushed
- 3 Tbsp unsweetened coconut milk
- 1 tsp finely chopped shallot
- 1 tsp brown sugar
- 2 oz pad Thai brown rice noodles (such as Annie Chun)
- 1 cup shredded rotisserie chicken breast (without skin)
Instructions
- Toss together cucumber, kale, basil, chile pepper, 1 tsp lime juice, 1 tsp soy sauce, 1 tsp oil, and nuts in a bowl.
- Whisk together coconut milk, 1 Tbsp lime juice, 2 tsp soy sauce, shallot, and sugar in a small bowl. Whisk in 1 Tbsp 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 bowl. Top individual servings with cucumber mixture.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
431
|
431
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 28 | 28 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 593 | 593 |
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