Vietnamese Spring Roll Salad
Entree
Prep time:
15 mins
Total time:
15 mins
INGREDIENTS
- Salad
- • 4 ounces vermicelli rice noodles, cooked as directed on package
- • 2 cups skinless cold rotisserie chicken breast—shredded
- • 2 cups Boston lettuce, torn
- • 1 cup matchstick carrots
- • 1 cup bean sprouts
- • 1 red bell pepper, thinly sliced
- • 2 green onions, sliced
- • 1 cup fresh papaya, cubed
- • 1/4 cup basil, torn
- • 1/4 cup cilantro, torn
- • 1/4 cup mint, torn
- • 1/4 cup unsalted, dry roasted peanuts, coarsely chopped
- • 1 jalapeno, seeded and sliced
- Dressing
- • ½ teaspoon oil
- • 1 clove garlic, chopped
- • 2 tablespoons peanut butter
- • 1 tablespoons hoisin sauce
- • ¼ cup water
- • ½ teaspoon fish sauce or low-sodium soy sauce
- • ½ teaspoon brown sugar
- • 1 fresh lime, juiced
- • 1 teaspoon Sriracha chili sauce
NUTRITION INFORMATION
CALORIES:
390
FAT:
12g
CARBOHYDRATES:
44g
SODIUM:
200mg
FIBER:
5g
PROTEIN:
30g
CHOLESTEROL:
60mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
