Shredded Chicken Noodle Salad
Ingredients:
2 cups cooked chicken breast, shredded
4 oz rice noodles or thin pasta, cooked and cooled
1 cup shredded carrots
1 cup sliced bell peppers (red, yellow, or green)
1 cup snap peas or snow peas
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh green onions
For the Dressing:
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp honey or maple syrup
1 tbsp sesame oil
1 tsp grated ginger
1 garlic clove, minced
1 tsp sesame seeds (optional)
Instructions:
In a large bowl, combine the shredded chicken, cooked noodles, shredded carrots, sliced bell peppers, snap peas, cilantro, and green onions.
In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), sesame oil, grated ginger, and minced garlic.
Pour the dressing over the salad and toss until everything is evenly coated.
Sprinkle with sesame seeds if desired.
Serve immediately or chill in the refrigerator for 30 minutes before serving to allow the flavors to meld
