Chopped Spring Roll Noodle Salad

Ingredients

• 12 oz. (340 g) ground chicken
• 1 cup (47 g) lettuce of choice, washed and shredded
• 1/4 cup (60 g) green bell pepper, deseeded and diced
• 1/4 cup (28 g) shredded carrots
• 1/2 cup (28 g) red cabbage, finely sliced
• 1 tbsp (3 g) fresh mint, finely sliced
• 3 ounces (85 g) thin rice noodles
• 1/2 cup (100 g) cucumber, peeled and cut into bite-sized pieces
• 2 tbsp (28 g) peanut vinaigrette

Directions

1. Cook the rice noodles according to the directions on the package. Drain and rinse them under cold water. Set aside.
2. Cook the ground chicken on medium heat for 10-15 minutes until thoroughly cooked. Set aside.
3. Prepare the vegetables and place them in a large bowl.
4. Place the cooked noodles in the bowl with the vegetables and toss to combine.
5. Separate the noodles and vegetables into 2 bowls, and top with ground chicken.
6. Add peanut dressing when ready to eat.
7. Leftovers can be saved for up to 5 days.

Servings : 2

Prep Time : 15 minutes

Cooking time: 20 Minutes

Nutrition Info

Calories: 451, Carbohydrate: 46 grams, Protein: 34 grams, Fat: 14 grams