Asian Noodle Salad with Grilled Chicken

My husband made the best tasting grilled chicken salad the other night.  It was the perfect mix of tangy and sweet and savory and the calorie count was perfect, since I am still trying to lose those last pounds that have made best friends with my body over the years.  This is his recipe, thrown together…  As I am not a professional recipe writer, I hope this recipe is fairly easy to follow…

Asian Noodle Salad with Grilled Chicken

Asian Noodle Salad with Grilled Chicken

  • 1 lb boneless skinless chicken breasts
  • 1 tsp ponzu
  • 1 tsp rice vinegar
  • 1/2 tsp ground ginger
  • 1/2 tsp dry mustard
  • 1 tsp toasted sesame oil
  • 1 tsp fish sauce

Cut chicken into 4 oz. portions.  Mix all of the ingredients (except the chicken) in a bowl and then place the chicken into the mixture to marinate in the refrigerator for 1 hour.

Then mix the following ingredients together in a separate bowl:

  • 2 fl. oz rice vinegar
  • 1 fl. oz toasted sesame oil
  • 10 grams garlic
  • 10 grams fresh ginger
  • 2 Tbsp lime juice

Set aside.

Grill the chicken, allow to cool and then cut into small strips suitable for a salad.

To build the salad, you will need the following:

  • 150 grams rice noodles, prepared according to the instructions and allowed to chill
  • 75 grams blanched snow peas
  • 15 grams green onion, chopped
  • 12 grams fresh cilantro, chopped
  • 10 grams pickled carrots, julienned

Mix all of the above ingredients in a large bowl with the dressing made earlier.  Coat everything thoroughly.  Separate the noodle salad onto three plates and then place a third of the chicken on each plate on top of the noodles.

 

The nutritionals, per serving:432 calories, 14 g. fat, 3 g saturated fat, 122 mg cholesterol, 271 mg sodium, 49 g carbs, 2 g dietary fiber, 35 g protein.

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