Shirataki Noodle, Chicken, and Snap Pea Salad
Ingredients
1 (8-ounce) bag
shirataki noodles, drained and rinsed
8 oz.
sugar snap peas (about 1-1/2 cups)
8 oz.
asparagus, trimmed and cut into 1/2-inch pieces (about 2 cups)
2
carrots, thinly sliced on an angle
1/4 cup
chopped green onions
for the pan
olive oil
2 (6-ounce)
boneless skinless chicken breast halves
3 tsp
Malaysian red palm fruit oil
1
garlic, minced
1 tsp
minced fresh ginger
1/4 tsp
sea salt
2 tbsp
lime juice
2 tbsp
chopped fresh cilantro
2 tsp
low-sodium wheat-free tamari or coconut aminos
Instructions
1
2 During the last minute of cooking, add the snap peas, asparagus, and carrots. Return the water to a boil and cook for 1 minute longer; drain and rinse under cold water.
2
3 Transfer to a bowl and add the green onions; set aside.
3
4 Lightly dampen a paper towel with a small amount of olive oil and wipe a grill pan with it; heat medium-high heat.
4
5 Combine the chicken, 2 teaspoons of the palm fruit oil, the garlic, ginger, and 1/8 teaspoon of the salt in a bowl.
5
6 Add the chicken to the pan and cook until a thermometer inserted into the thickest part of the chicken registers 165˚F, 4 to 5 minutes per side.
6
7 Transfer to a cutting board and let rest for 2 minutes. Cut the chicken crosswise into thin strips.
7
8 Add the remaining 1 teaspoon palm fruit oil, 1/8 teaspoon salt, lime juice, cilantro, and tamari to the mixture and toss well.
8
9 Divide the noodles between two plates and top each with half of the chicken. Enjoy!
Notes
Nutrition Facts
(per serving)
Calories:
252 calories
Servings:
2 servings
Carbohydrates:
14 g
Fat:
6 g
Fiber:
8 g
Protein:
38 g
Sugar:
7 g
Meal Effort
Preparation:
11 minutes
Cook:
16 minutes
Total:
27 minutes