Dine & Dash Asian Noodle Salad - WDRB 41 Louisville News

Dine & Dash Asian Noodle Salad

Asian Noodle Salad

Makes 4 servings, 1-3/4 cups each

1 lb. boneless skinless chicken breast tenderloins, cut into chunks

¼ c + 1 T A.1. Steakhouse Marinade Teriyaki, divided

1 minced garlic clove

8 oz. Meijer whole wheat spaghetti, uncooked

½ c Kraft Balsamic Vinaigrette Dressing

1 t ground ginger

1 large red pepper, cut into match-like sticks

1c baby carrots, cut into match-like sticks

¼ c chopped fresh cilantro, divided

1. Place chicken in medium bowl. Add ¼ c of the marinade and the garlic; toss to coat. Refrigerate at least 20 min. to marinate. Meanwhile, cook spaghetti in large saucepan as directed on package.

2. Mix dressing, remaining 1 T marinade and the ginger; set aside. Remove chicken from marinade mixture; discard marinade mixture. Stir-fry chicken, peppers and carrots in large nonstick skillet on medium heat 5 min. or until chicken is cooked through. Stir in dressing mixture.

3. Drain spaghetti; return to pan. Add chicken mixture and 3 Tbsp. of the cilantro; mix lightly. Sprinkle with remaining 1 Tbsp. cilantro.

Nutrition Information per serving:

460 calories

12 g fat

47 g carbohydrate

9 g fiber

Serve with:

Dole Spring Salad Mix with Ken's Fat Free Salad Dressing

Fresh Sliced Strawberries topped with Cool Whip Fat Free Whipped Topping

590 calories

12 g fat

80 g carbohydrate

15 g fiber

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