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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Teriyaki Chicken Noodle Salad

Source: dLife

Rice vermicelli and chicken tossed with vegetables and homemade teriyaki sauce.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	189.9

Total Carbs	16.9 g

Dietary Fiber	2.8 g

Sugars	5.7 g

Total Fat	7.7 g

Saturated Fat	0.7 g

Unsaturated Fat	2.1 g

Potassium	217.1 mg

Protein	13.3 g

Sodium	99.9 mg

Dietary Exchanges 7.7 Fat, 0.5 Vegetables, 0.3 Fruits, 0.5 Starch, 1.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 oz rice vermicelli 1.0
1 tbsp light soy sauce 1.0
1 tsp Chinese 5-spice powder 0.25
0 1/4 cup rice vinegar 2.0
2 tbsp orange juice 2.0
2 tbsp canola oil 0.5
0 1/2 tsp hot pepper sauce 6.0
6 cup romaine lettuce 0.5
0 1/2 cup chopped zucchini 0.5
0 1/2 floz sliced carrots 1.0
1 each medium cucumber 0.5
0 1/2 cup snow peas 2.0
2 each medium oranges 12.0
12 oz boneless skinless chicken breasts 2.0
2 tbsp canola oil 1.0
1 pinch black pepper

Directions

In small bowl or jar, whisk soy sauce, vinegar, orange juice, oil, Chinese 5-spice powder, and hot pepper sauce. Cover and set aside.
In large salad bowl, combine salad greens, zucchini, carrots, cucumbers, snow peas, and orange slices. Toss gently.
Cook rice vermicelli to al dente and cut into small pieces. Add to salad. Cover and chill 1 hour.
Remove salad from refrigerator. Drizzle dressing on top. Toss gently. Set aside for 10 minutes to allow noodles to soften.
Rinse chicken and pat dry. Cut chicken into thin bite-size strips.
In wok or large skillet, heat oil over medium high. Stir fry chicken 2-3 minutes, until cooked. Drain.
Add chicken to salad, toss gently. Sprinkle with pepper.
Serve immediately.