Ingredients
1 lb boneless, skinless chicken breast, cooked and sliced
8 oz rice or wheat noodles, cooked
2 mandarin oranges, segmented
1 red bell pepper, thinly sliced
1/2 cucumber, julienned
1 cup julienned carrots
2 green onions, sliced
1/4 cup cilantro, chopped
1 tbsp sesame seeds, toasted
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil (non-hydrogenated)
1 tbsp honey or maple syrup
1 tsp grated ginger (fresh)
Instructions
Marinate chicken: Add soy sauce and 1 tsp grated ginger to a bowl, mix with cooked chicken slices, and let sit 10 minutes.
Prep vegetables: Julienne or slice bell pepper, cucumber, carrots, and green onions.
Segment mandarin oranges: Scoop out orange segments into a bowl.
Make dressing: Whisk soy sauce, rice vinegar, sesame oil, honey, and remaining ginger.
Combine: Toss noodles with chicken, oranges, vegetables, cilantro, and sesame seeds in a large bowl.
Finish: Drizzle dressing over the salad and toss until fully coated.
Notes
Prep ingredients ahead for meal prep. Use wheat noodles for a higher-protein option. Store leftovers in an airtight container for up to 3 days. Add snap peas for extra crunch. Substitute maple syrup for honey in vegan versions.
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Mornings
- Method: Stir-frying and Mixing
- Cuisine: Asian Fusion
- Diet: Low-fat
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg