Spicy Asian Chicken-and-Noodle Salad
Ingredients
- 6 oz whole wheat spaghetti
- 1 (8-oz) pkg sugar snap peas, diagonally cut into 1-inch pieces
- 1 red bell pepper, cut into thin strips
- 2 cups shredded rotisserie chicken
- 2 carrots, grated
- 3 Tbsp low-sodium soy sauce
- 3 Tbsp rice wine vinegar
- 1 Tbsp honey
- 1 Tbsp sesame oil
- 2 cloves garlic, minced
- ¼ tsp ground ginger
- ⅛ tsp crushed red pepper
Instructions
- Cook spaghetti according to package directions, adding peas and bell pepper during last 2 minutes of cooking.
- Drain; run under cold water to cool.
- Stir together chicken and remaining ingredients; pour over spaghetti mixture. Toss. Refrigerate until ready to serve.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
374
|
374
|
| Fat (g) | 7 | 7 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 31 | 31 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 490 | 490 |
Lunch Meal Plan
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