Chicken Noodle Salad with Sesame Vinaigrette Recipe

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Chicken Noodle Salad with Sesame Vinaigrette
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Ingredients
13
Count
Nutrition
1558
Calories
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Ingredients:

Directions:

  1. In a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Add chicken and return to a boil; cover and remove from heat. Let stand until chicken is no longer pink in center of thickest part (cut to test), about 18 minutes. If still pink, return water to a simmer, cover, remove from heat, and let stand for a few more minutes. With tongs, lift chicken from water; let cool. Tear chicken into 1/2-inch-thick shreds.
  2. Return water to a boil over high heat. Add noodles and cook, stirring occasionally, until barely tender to bite, 3 to 4 minutes. Drain, rinse with cold water until cool, and drain again thoroughly. Rinse and dry pan.
  3. In the pan, over medium heat, stir sesame seeds in oil until golden, 2 to 4 minutes. Stir in garlic and remove from heat. Stir in vinegar, soy sauce, sugar, and cayenne. Spoon 3 tablespoons of the sesame vinaigrette into a small bowl and reserve. Add the noodles and half the carrots, celery, bean sprouts, and cilantro to pan; mix well.
  4. Mound noodle mixture equally on dinner plates. Pour any dressing left in pan into bowl with reserved dressing. Top noodle mixture with remaining carrots, celery, and bean sprouts, then all the chicken. Sprinkle with remaining cilantro. Serve with reserved dressing to drizzle over chicken to taste.
  5. Four types of noodles: Look for dried Asian noodles in the international section of the supermarket or in an Asian market.
  6. Bean threads (saifun or cellophane noodles). Thin, wiry dried noodles, made from the starch of mung beans, turn clear and slippery when cooked in water or puffy and crisp when deep-fried. Neutral flavor.
  7. Rice noodles (rice sticks, mai fun, mi fun). Dried white noodles, made from rice flour, vary from whisker-thin to about 1/4 inch wide. When cooked in water, they turn opaque and tender; when fried, they puff and crisp. Mild rice flavor.
  8. Soba. Buckwheat and wheat flour infuse thin, tan Japanese noodles with robust, earthy flavor.
  9. Wheat noodles (Chinese noodles or Oriental noodles, mein). Available in many forms, these all-purpose noodles taste similar to spaghetti and go by many names.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1558.25 Kcal (6524 kJ)
Calories from fat 355.17 Kcal
% Daily Value*
Total Fat 39.46g 61%
Cholesterol 88.44mg 29%
Sodium 6937.8mg 289%
Potassium 1812.1mg 39%
Total Carbs 257.56g 86%
Sugars 94.03g 376%
Dietary Fiber 36.31g 145%
Protein 56.95g 114%
Vitamin C 73.4mg 122%
Vitamin A 1.7mg 57%
Iron 15.8mg 88%
Calcium 508.2mg 51%
Amount Per 100 g
Calories 105.31 Kcal (441 kJ)
Calories from fat 24 Kcal
% Daily Value*
Total Fat 2.67g 61%
Cholesterol 5.98mg 29%
Sodium 468.87mg 289%
Potassium 122.47mg 39%
Total Carbs 17.41g 86%
Sugars 6.35g 376%
Dietary Fiber 2.45g 145%
Protein 3.85g 114%
Vitamin C 5mg 122%
Vitamin A 0.1mg 57%
Iron 1.1mg 88%
Calcium 34.3mg 51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.7
    Points
  • 40
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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