Almond Ginger Noodle Salad

Using chicken and veg from the Sheet-Pan Dijon-Glazed Chicken gives you a head start on this salad. Garnish with cilantro.
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Almond Ginger Noodle Salad recipe

Almond Ginger Noodle Salad

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 4 oz pad Thai brown rice noodles
  • ½ cup almond butter
  • ¼ cup coconut aminos
  • 3 tbsp rice vinegar
  • 1 tbsp peeled and minced ginger
  • 1 tbsp sesame oil
  • leftover chicken and mushrooms (from Sheet Pan Dijon-Glazed Chicken & Roasted Vegetables)
  • 2 red bell peppers, thinly sliced
  • 2 cups baby bok choy, sliced

Preparation

1. Place noodles in a large heat-proof bowl; cover with boiling water. Let stand until tender, 2 to 3 minutes. Drain and rinse under cold water. Drain well. Set aside.

2. In a small bowl, whisk together almond butter, coconut aminos, vinegar, ginger and oil. Set aside.

3. Remove chicken bones. In a large bowl, shred meat (keep or discard skin, as desired). Add noodles, mushrooms, peppers and bok choy. Toss with dressing.

See Also Sheet-Pan Dijon-Glazed Chicken & Roasted Vegetables

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 599
  • Carbohydrate Content: 40 g
  • Cholesterol Content: 154 mg
  • Fat Content: 32 g
  • Fiber Content: 7 g
  • Protein Content: 40 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 483 mg
  • Sugar Content: 11 g
  • Monounsaturated Fat Content: 16 g
  • Polyunsaturated Fat Content: 8 g