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Asian Chicken Salad
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Servings
6
servings
Ingredients
1x
2x
3x
3
tablespoons
olive oil
6
boneless skinless chicken breasts
thinly sliced
3
large
carrots
thinly sliced
6
scallions
thinly sliced, only the light green and white parts
1/2
cup
chopped fresh mint
1/2
cup
chopped fresh cilantro
Sea salt and freshly ground pepper
to taste
2
limes
juiced
3
tablespoons
Asian fish sauce
1
tablespoon
honey
1
pound
soba noodles
cooked according to package directions (or any thin pasta)
1/2
cup
chopped unsalted peanuts
Instructions
DO-AHEAD-TIP: Cook pasta
In a large wok or skillet, heat olive oil and sauté chicken breasts 5 minutes
Add carrots and scallions and sauté 5 to 7 minutes until chicken is cooked through.
In a large bowl, add mint, cilantro, sea salt and freshly ground pepper to taste, lime juice, fish sauce.
And honey. Add chicken, vegetables and warm pasta and toss to combine. Top with peanuts.
Notes
SERVING SUGGESTION:
Brown Rice prepare according to package directions.
VEGETARIAN:
Omit chicken breast.
GLUTEN FREE:
Make sure fish sauce and pasta are gluten-free.
NUTRITION:
675 Calories; 15g Fat (19.7% calories from fat); 68g Protein; 71g Carbohydrate; 5g Dietary Fiber; 133mg Cholesterol; 770mg Sodium. Exchanges: 4 Grain (Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.
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