Chicken and Broccoli Salad with Rice Noodles

Introducing a flavorful Asian take on the classic pairing of chicken and broccoli. Quick and easy to prepare, it’s also low in fat and calories, as well as a great source of protein.

PREP
15
Minutes
COOKING
30
Minutes
CALORIES
230
Per Serving
PROTEIN
15
Grams

Ingredients

1 Sanderson Farms® Chicken Breast, sliced in half horizontally to create two chicken breast fillets and diced into bite sized pieces

1 Tablespoon olive oil

¾ teaspoon salt, divided

¼ teaspoon black pepper

3 cups broccoli slaw

1 cup shredded red cabbage

1 cup yellow bell pepper strips

2 Tablespoons chopped cilantro

4 ounces dry rice noodles, broken in half

½ cup Asian salad dressing

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Directions

1. In a 3-quart saucepot, bring to a boil 1 quart of water and ¼ teaspoon salt. Add noodles and cook for 6 minutes. Drain cooked noodles. Rinse under cold water and drain again. Set aside.

2. Heat olive oil in a 12-inch skillet over medium heat.

3. Season chicken with ½ teaspoon salt and black pepper.

4. Add chicken to skillet and cook for 6 minutes or until chicken reaches an internal temperature reaches 165°F. Turn off heat.

5. In a large bowl, combine broccoli slaw, red cabbage, bell pepper strips, cilantro, noodles, chicken and dressing. Toss to evenly coat ingredients.

6. Chill and serve.

NUTRITION FACTS

Calories

230

Fat

7g

Saturated Fat

1g

Sodium

760mg

Carbohydrate

27g

Sugars

8g

Protein

15g