Nutritive Information
(Per 1-cup serving of salad)
- 131 calories
- 4 g. fat (less than 1 g. saturated fat)
- 12 g. carbohydrate
- 13 g. protein
- 2 g. dietary fiber
- 125 mg. sodium
- 10 calories
- 1 g. fat (less than 1 g. saturated fat)
- 1 g. carbohydrate
- 0 g. protein
- 0 g. dietary fiber
- 354 mg. sodium
Ingredients
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2 cups cooked chicken, cut in long slivers or bite-size chunks
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4 1/2 tsp. sesame oil, divided
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2 packages (3.75 oz.) bean thread (“sai fun” or mung bean) noodles, broken or cut into thirds boiling water
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6 Tbsp. reduced-sodium soy sauce
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6 Tbsp. rice vinegar
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3 Tbsp. Chinese oyster sauce
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1 Tbsp. chili garlic sauce
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1 Tbsp. sugar
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6-8 leaves leafy green lettuce, depending on size, for garnish.
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2 medium cucumbers, peeled, seeded, halved crosswise and lengthwise, then into quarters
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2 medium tomatoes, cut into eighths, in wedges
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1 can (14-oz.) baby corn, rinsed and drained
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1 can or jar (14 oz.) hearts of palm, rinsed, drained and halved lengthwise and crosswise
Instructions
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Place chicken in medium bowl. Sprinkle with 1 1/2 tsp. sesame oil, tossing to blend. Set aside.
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Place bean thread noodles and 1 tsp. sesame oil in large pan. Pour in enough boiling water to cover noodles. Cover and let sit 5-8 minutes or until noodles are tender. Immediately drain and set aside.
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Meanwhile, make dressing by placing soy sauce, vinegar, Chinese oyster sauce, chili garlic sauce, sugar and remaining oil in a blender and mixing at high speed until well blended. Transfer to serving pitcher.
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Arrange lettuce leaves on large plate or serving platter to cover surface. Place drained noodles in center. Arrange chicken, cucumbers, tomatoes, corn and hearts of palm around noodles, alternating light and dark items. Lightly drizzle a small amount of dressing over salad ingredients.
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Serve salad with remaining dressing.
