Thai Walnut Salad
Description
Thai noodle salad is taken to the next level with a creamy, nutty walnut dressing alongside fresh, colorful produce.
Ingredients
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Water, as needed
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1 lb chicken breast, cut into strips
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1 Tbsp oil, for searing
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1 (8oz) package rice noodles
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1 bell pepper, sliced
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½ English cucumber, sliced
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2 carrots, thinly sliced
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¼ cup California walnuts, chopped
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Chopped cilantro, to taste
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Sliced green onion, to taste
Creamy Walnut Dressing
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½ cup California walnuts
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3 Tbsp soy sauce or coconut aminos
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3 Tbsp honey
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1 Tbsp rice vinegar
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1 Tbsp chili crunch
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1 Tbsp grated garlic
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1 tsp grated ginger
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2-4 tsp water, plus more for boiling
PREPARATION
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In a large pot bring water to a boil.
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Meanwhile, blend together ingredients for the walnut sauce.
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Add sliced chicken to a large bowl, plus 3 tablespoons of creamy walnut sauce and toss.
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Heat a skillet with 1 tablespoon oil, add chicken and cook for 6-7 minutes, or until chicken is browned and fully cooked.
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Add rice noodles to boiling water and follow package directions for cooking.
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In each bowl, add cooked noodles, chicken, veggies, walnuts, any additional garnishes (if desired) and remaining walnut sauce.
NUTRITION
- Calories: 622 cal
- Total Fat: 21 g
- Saturated Fat: 3 g
- Cholesterol: 73 mg
- Sodium: 542 mg
- Carbohydrates: 76 g
- Dietary Fiber: 4 g
- Total Sugars: 19 g
- Added Sugars: 13 g
- Protein: 31 g
- Iron: 2 mg
- Potassium: 791 mg