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Teriyaki Chicken Noodle Salad
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 5 minutes
Difficulty: Easy

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
1 1/2 Fat , 1 Vegetables , 1/2 Fruits , 1/2 Starch , 2 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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3 oz  rice vermicelli
1 tbsp  light soy sauce
1 tsp  Chinese 5-spice powder
0 1/4 cup  rice vinegar
2 tbsp  orange juice
2 tbsp  canola oil
0 1/2 tsp  hot pepper sauce
6 cup  romaine lettuce
0 1/2 cup  chopped zucchini
0 1/2 floz  sliced carrots
1 each  medium cucumber
0 1/2 cup  snow peas
2 each  medium oranges
12 oz  boneless skinless chicken breasts
2 tbsp  canola oil
1 pinch  black pepper
  1. In small bowl or jar, whisk soy sauce, vinegar, orange juice, oil, Chinese 5-spice powder, and hot pepper sauce. Cover and set aside.
  2. In large salad bowl, combine salad greens, zucchini, carrots, cucumbers, snow peas, and orange slices. Toss gently.
  3. Cook rice vermicelli to al dente and cut into small pieces. Add to salad. Cover and chill 1 hour.
  4. Remove salad from refrigerator. Drizzle dressing on top. Toss gently. Set aside for 10 minutes to allow noodles to soften.
  5. Rinse chicken and pat dry. Cut chicken into thin bite-size strips.
  6. In wok or large skillet, heat oil over medium high. Stir fry chicken 2-3 minutes, until cooked. Drain.
  7. Add chicken to salad, toss gently. Sprinkle with pepper.
  8. Serve immediately.

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