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.
Main Course, Pasta, Salad, Asian, Stovetop, Boneless Skinless Breast Fillets, Family Friendly, Healthy & Light
VOICEIngredients
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
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
