Thai Chicken Noodle Salad

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  • Makes: 6 servings
  • Makes: 7 cups
  • Start to Finish: 20 mins

Thai Chicken Noodle Salad

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Directions

  1. Discard skin from chicken. Remove meat from bones; cut into strips. In a medium saucepan bring water to boiling. Break each package of noodles into 4 pieces (reserve seasoning packets for another use). Add noodles to boiling water. Remove from heat; cover and let stand for 5 minutes. Drain noodles. Rinse noodles with cold water; drain. Set aside.
  2. Meanwhile, in a large bowl whisk together the peanut butter, coconut milk, lime juice, cilantro, sugar, salt, and cayenne pepper until smooth. Add chicken, noodles, green onions, cucumber, and, if desired, sweet pepper; toss to coat.
  3. Serve immediately or cover and chill for up to 2 hours. If desired, garnish with peanuts.
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Nutrition Facts (Thai Chicken Noodle Salad)

  • Per serving:
  • 670 kcal ,
  • 35 g fat
  • (10 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 142 mg chol. ,
  • 663 mg sodium ,
  • 30 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 59 g pro.
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