Ginger Chicken Tenders with Rice Stick Noodles and Spring Vegetable Salad
This salad starts with the basic recipe for Ginger Chicken Tenders with Noodles and Cabbage adding sugar snap peas, carrots and fresh mint for a tempting taste of spring.
This salad starts with the basic recipe for Ginger Chicken Tenders with Noodles and Cabbage adding sugar snap peas, carrots and fresh mint for a tempting taste of spring.
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Ingredients
SALAD
14 ounces
Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders
1 teaspoon
ground coriander
1 teaspoon
grated fresh ginger
1/2 teaspoon
coarse salt
2 tablespoons
olive oil
1 package
(8 ounces)
rice stick noodles
3 cups
shredded Napa cabbage
3
green onions, sliced
1/3 cup
chopped fresh cilantro leaves
2 cups
sugar snap peas, cut into 1-inch pieces
2
carrots, cleaned and skinned, cut into julienne strips
1/2 cup
chopped fresh mint leaves
DRESSING
1/4 cup
brown sugar
2 tablespoons
fish sauce
1/2 teaspoon
red pepper flakes
2 cloves
garlic, minced
Zest and juice of 1 lime
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Directions
1.
In a shallow dish, sprinkle chicken tenders with coriander, ginger and salt.
2.
In a large skillet, sauté chicken tenders in olive oil over medium-high heat for 4 to 5 minutes per side, or until browned. Remove from skillet and set aside to cool.
3.
Meanwhile, cook noodles according to package directions, rinse and drain.
4.
In a large bowl, toss together Napa cabbage, green onions, cilantro, sugar snap peas, julienned carrots and chopped fresh mint.
5.
In a small bowl, whisk together dressing ingredients until sugar is dissolved. Slice cooked chicken tenders into 2-inch pieces. Add chicken pieces and drained noodles to cabbage mixture; toss with dressing.
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Nutritional Information
5 Servings • Serving Size: 1 1/4 cups salad • PER SERVING • Calories 380 • % Calories from Fat 16 % • Total Fat 7 g • Saturated Fat 1 g • Cholesterol 45 mg • Sodium 660 mg • Total Carbohydrate 57 g • Dietary Fiber 5 g • Protein 23 g • Sugars 12 g • % DAILY VALUE • Vitamin A 95 % • Vitamin C 86 % • Calcium 9 % • Iron 23 % • DIETARY EXCHANGES • Starch/Bread 3 • Very Lean Meat 3 • Fat 1 • Vegetable 2 • Fruit 1
5 Servings • Serving Size: 1 1/4 cups salad • PER SERVING • Calories 380 • % Calories from Fat 16 % • Total Fat 7 g • Saturated Fat 1 g • Cholesterol 45 mg • Sodium 660 mg • Total Carbohydrate 57 g • Dietary Fiber 5 g • Protein 23 g • Sugars 12 g • % DAILY VALUE • Vitamin A 95 % • Vitamin C 86 % • Calcium 9 % • Iron 23 % • DIETARY EXCHANGES • Starch/Bread 3 • Very Lean Meat 3 • Fat 1 • Vegetable 2 • Fruit 1
Substitutions/Variations
Snow peas for the sugar snap peas and any variety of rice or wheat.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.