Name: Asian Salad Bowls
Ingredients: 12 oz cooked chicken breast, thinly sliced; 3 cups cooked rice noodles; 2 cups carrots, grated or julienned; 2 cups cucumber, julienned; 2 cups yellow or red pepper, thinly sliced; ½ cup green onions, diced; ½ cup cilantro, chopped; ½ cup peanuts, crushed; 11 tbsp natural peanut butter; ½ cup rice wine vinegar; 2 tbsp soya sauce; 2 tbsp hoisin sauce; 2 tsp sugar; 2 tsp ginger root, grated or minced; hot red chili peppers (optional)

This recipe was featured in our of our magazines. It's healthy and yummy.

Yields1 Serving

12 oz cooked chicken breast, thinly sliced

3 cups cooked rice noodles

2 cups carrots, grated or julienned

2 cups cucumber, julienned

2 cups yellow or red pepper, thinly sliced

½ cup green onions, diced

½ cup cilantro, chopped

½ cup peanuts, crushed

Vinagrette

11 tbsp natural peanut butter

½ cup rice wine vinegar

2 tbsp soya sauce

2 tbsp hoisin sauce

2 tsp sugar

2 tsp ginger root, grated or minced

hot red chili peppers (optional)

Stir-fry or grill chicken breast until cooked (alternatively as a time-saver use leftover chicken from the day before) and slice.

Cook the rice noodles, rinse and set aside in a bowl.

In separate piles on a cutting board slice/prepare carrots, cucumbers, peppers, green onions and cilantro.

Stir together vinaigrette ingredients in a small bowl.

Toss rice noodles with a small amount of vinaigrette and place in four bowls. Top each bowl with chicken, carrots, cucumbers, peppers, green onions, cilantro and peanuts and drizzle a bit more vinaigrette.

Per serving: Calories – 510; Protein – 38 g; Carbohydrates – 58 g; Fat – 14 g; Fibre – 6 g

Categorysalad, Vegetables

Ingredients