A fabulous Asian-inspired salad with lean chicken and coconut curry noodles, its fresh, healthy and CRAZY-delicious!
Calories: 497 kcal
Ingredients for the coconut curry noodles:
light coconut milk
green curry paste
angel hair pasta
extra virgin olive oil
Ingredients for the salad:
Bib or butter lettuce
diced cooked chicken breast
large ripe avocados
peeled, pitted and diced
Asian Honey-Sesame Salad Dressing
fresh basil leaves
chopped if large
Combine coconut milk and curry paste in a medium size pot. Bring to a boil, then lower heat to maintain a steady simmer. Cook for 10-15 minutes or until reduced by one half. Set aside.
Bring a large pot of water to a boil. Add 1 teaspoon salt and angel hair pasta. Stirring frequently, cook for 3-4 minutes or until noodles are al dente.
Once noodles are cooked, drain well and drizzle with the olive oil. Toss with 2 forks to coat pasta with oil. Transfer to a medium size bowl and add the coconut milk/curry mixture. Toss again with forks till noodles are coated then cover lightly with plastic wrap and set aside. Allow to sit for 30 minutes before serving for pasta to absorb liquid. Taste and add a pinch of sea salt if needed.
Place lettuce on a large platter or divide between 6 large salad bowls or plates. Arrange nectarines, chicken, avocado and pasta in rows on top of lettuce. Drizzle lightly with the Asian Honey-Sesame Salad Dressing then scatter the chopped peanuts and fresh basil over the top. Pass extra dressing at the table.
Asian Chicken and Coconut Curry Noodle Salad
Amount Per Serving
Calories from Fat 216
% Daily Value*
Saturated Fat 5g31%
Vitamin A 2405IU48%
Vitamin C 12.6mg15%
* Percent Daily Values are based on a 2000 calorie diet.