Lighten up with this Asian-inspired Chicken Noodle Bowl filled with oranges, edamame, lettuce & rice noodles then tossed with a light ginger-soy dressing.
3cupsiceberg lettucechopped (almost an entire head)
1cupbroccoli carrot slaw
1red bell pepper
½cupcilantrochopped
½cupedamamecooked according to package directions
3green onions
⅓cupsliced almonds
2cupsmaifun rice noodlescooked
⅓cuppeanutschopped (reserve 2 Tablespoons for sprinkling on top)
Garnish: ¼ cup toasted sesame seeds,chopped cilantro
Instructions
Dressing
In a medium bowl, whisk all ingredients together. Store in refrigerator until ready to use. Just before pouring on salad, whisk once more.
Salad
Just prior to serving, mix all ingredients in a large bowl, except rice noodles, 2 tablespoons of peanuts and the toasted sesame seeds.
Pour in dressing to your taste and toss.
Add noodles, toss again, sprinkle on toppings and serve immediately.
Notes
Variations
Use a different protein - Change out the chicken for your favorite beef, pork or even fish.Use different vegetables - Opt for snow peas in lieu of edamame, fresh greens for iceberg lettuce, bean sprouts can replace broccoli-carrot slaw and Thai basil can up the flavor if you're not into cilantro. Or just add cucumber, carrots and any other vegetable you preferUse different fruit -I've only had this salad with oranges, both mandarins or cuties, and nectarines but you could easily use peaches or mangos.Use different noodles - In keeping this gluten-free, you could opt to use squash noodles, black bean noodles, quinoa noodles or even edamame pasta. If you're not into gluten-free, and using regular pasta, you will be adding denser carbs and adding less quality nutrition to the mix. They will also set heavier in your stomach than the lighter rice noodles.