Name: Sesame Chicken Noodle Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.9 oz Cooked Chicken Breast, shredded; 1.5 oz Brown Rice Noodles, dry; 0.5 cup Red Bell Pepper, sliced; 0.5 cup Cucumber, sliced; 0.25 cup Carrots, shredded; 1 tsp Toasted Sesame Oil; 1 tbsp Coconut Aminos; 1 tbsp Rice Vinegar; 1 tsp Fresh Ginger, grated; 0.5 tsp Sesame Seeds

Sesame Chicken Noodle Salad with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sesame Chicken Noodle Salad with Crunchy Vegetables

Tossed brown rice noodles and shredded chicken with crunchy vegetables in a ginger-sesame dressing, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

Protein

11.5g

Fat

6.7g

Carbs

46.0g

SERVINGS

1 serving

INGREDIENTS

0.9 oz Cooked Chicken Breast, shredded

1.5 oz Brown Rice Noodles, dry

0.5 cup Red Bell Pepper, sliced

0.5 cup Cucumber, sliced

0.25 cup Carrots, shredded

1 tsp Toasted Sesame Oil

1 tbsp Coconut Aminos

1 tbsp Rice Vinegar

1 tsp Fresh Ginger, grated

0.5 tsp Sesame Seeds

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PREPARATION

1
Boil the brown rice noodles according to package instructions until tender, then drain and rinse under cold water to stop the cooking process.
2
Whisk the toasted sesame oil, coconut aminos, rice vinegar, and grated ginger in a small bowl to create the dressing.
3
Thinly slice the red bell pepper and cucumber, and julienne or shred the carrots.
4
Combine the cold noodles, shredded chicken breast, and prepared vegetables in a large mixing bowl.
5
Drizzle the sesame dressing over the mixture and toss thoroughly to ensure everything is well-coated.
6
Plate the salad and garnish with a sprinkle of toasted sesame seeds for a nutty finish.