Ming's Asian Shirataki Chicken Salad October 22 2011 7 Comments

Asian Shirataki Chicken SaladServes 2
1 bag Skinny Dip Angel Hair
6 oz boneless chicken breast, cubed
3 cups fresh baby spinach
2 tablespoons shredded carrot
1 green onion, thinly sliced
2 tablespoons sesame oil, divided
1 tablespoon wine vinegar
1 teaspoon sugar OR 1 pkt Splenda or Equal
1/2 teaspoon soy sauce
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
dash ground ginger
This is a spicy salad dressing that will make you and your guests sit up and take notice!  In a container with a tight fitting lid combine 4 teaspoons sesame oil, wine vinegar, sugar, soy sauce, salt, cayenne and ginger.  Shake very well.
Drain, rinse and boil noodles.  Drain again very well, dab with paper towels to dry and place in a mixing bowl.  Drizzle 1 teaspoon of salad dressing over noodles and toss to mix.  Divide between 2 salad bowls.
Heat 2 teaspoons sesame oil in a small nonstick skillet on medium heat.  Add chicken and saute until golden brown, then set side and keep warm. Arrange spinach, carrot and onion on top of noodles.  Drizzle remaining dressing over the salad and toss.  Arrange chicken on top and serve.

Nutrition Breakdown 
(with sugar)
Calories:  233.....Carbs:  4 grams.....Protein:  18 grams.....Fat:  15 grams