Chili Crisp Chicken Salad

Chili Crisp Chicken Noodle Salad

Serves: 4
Protein: ~35–45g per serving
Time: 15 minutes

Ingredients

Noodles

• 8 oz noodles — edamame, chickpea, egg white vermicelli or konjac noodles

• 8 oz cooked shredded chicken

• 1 cup cucumber, thinly sliced

• 1 cup shredded cabbage

• ½ cup shredded carrots

• 2 green onions

• Cilantro, optional

Chili Crisp Sauce

• 2 tbsp chili crisp

• 2 tbsp low-sodium soy sauce

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tbsp honey

• 1 tbsp lime juice

• 1 tsp grated fresh ginger

• 1 garlic clove, minced

• 1 tbsp tahini or peanut butter

• Top with crushed peanuts 

Directions

1. Cook the noodles according to the package. Reserve a little noodle water, then drain and rinse under cold water. Skip if using egglife noodles

2. Make the sauce: Whisk together chili crisp, soy sauce, rice vinegar, sesame oil, honey, lime juice, ginger, peanut butter and garlic. Add water until glossy and pourable.

3. Build the salad: Add noodles, shredded chicken, cucumber, cabbage, carrots, and green onions to a large bowl.

4. Pour over the sauce and toss aggressively until everything is coated.

5. Finish: Top with extra chili crisp, sesame seeds, peanuts, cilantro, and sliced green onion. Garnish with lime wedge.

Nutrition using konjac noodles:

• Calories: ~310

• Protein: ~31 g

• Carbohydrates: ~12 g

• Fiber: ~5 g

• Net Carbs: ~7 g

• Fat: ~17 g

• Saturated Fat: ~3 g

• Sodium: ~850 mg

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