Thai Chicken Noodle Salad
Rated 5 stars by 1 users
Heat Natural Grapeseed Oil in a 10-inch nonstick skillet over medium heat. Season chicken breasts with salt and pepper if desired. Cook chicken for about 5-7 minutes on each side, or until cooked through. Transfer to a cutting board. Once cool enough to handle, dice or shred chicken.
Meanwhile, prepare pasta according to package directions. Drain and transfer to a large mixing bowl.
Add cooked chicken, red bell pepper, and red cabbage to the bowl with the pasta. Drizzle with Thai Sesame Sauce and toss to coat. Serve warm or chilled.
Serve topped with cilantro and chopped cashews.
Calories 610, Fat 20 grams, Saturated Fat 3 grams, Carbs 69 grams, Fiber 10 grams, Sugar 11 grams, Protein 42 grams, Cholesterol 85 milligrams, Sodium 1080 milligrams
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