Asian Chicken, Noodle, and Vegetable Salad
20 mins (prep 5, cooking 15)
17 ingredients
3 servings
An adaptation of a CookingLight recipe. You could sub cucumbers for the water chestnuts.

Categories:  served-hot , beginner-cook , poultry , quick , equipment , asian , time-to-make , chicken , <-30-mins , easy , presentation , main-dish , meat , stove-top ,
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Serving Size (150.5 g)
Servings 3
Amount per Serving
Calories 142.69 Calories from Fat 91.62
% Daily Value *
Total Fat 10.18g 47.0%
Saturated Fat 0.78g 11.63%
Trans Fat 0.04g %
Cholesterol 0.0mg 0.0%
Sodium 157.86mg 19.73%
Total Carbohydrate 12.06g 12.06%
Dietary Fiber 3.06 g 36.71%
Sugars 5.8 g %
Protein 1.47g 8.84%
Vitamin A 7724.07IU% Vitamin C 55.73mg%
Calcium 32.65mg% Iron 0.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
rice noodles, cooked boneless skinless chicken breasts, mixed mushrooms, thai sweet chili sauce, fresh lemon juice, fresh ginger, dry-roasted unsalted peanuts