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Chicken

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.

Servings
4
Prep Time
20 min
Duration
20 min

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