Nutritional Info

Nutrition Facts

Serving Size 1 (86g)

Calories 185
Calories from Fat 80 (43%)
Amount Per Serving %DIV
Total Fat 8.8g 14%
Saturated Fat 1.9g 10%
Monounsaturated Fat 4.2g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 20.8mg 7%
Sodium 306.9mg 13%
Potassium 271.8mg 6%
Total Carbohydrate 15.7g 5%
Dietary Fiber 3.5g 14%
Sugars 1.1g
Protein 9.8g 20%

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Recipe Description
Leftover roast chicken can be used here, or it can be poached especially for this salad.
Prep time
20 min
Cook time
10 min
Ready In
30 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  vermicelli or chinese noodles
1/2 Pound(lb)  skinless, boneless chicken breast, cooked and cubed
1   cucumber, peeled, seeded and grated
1   carrot, peeled and grated
4 Ounce(oz)  water chestnuts, drained, rinsed and sliced
1 Cup(c)  fresh mung bean sprouts, washed
3   scallions, sliced and divided
1/3 Cup(c)  chinese vinaigrette
2 Tablespoon(T)  unsalted roasted peanuts, chopped


Break the vermicelli or noodles into thirds, then cook in a large pot of rapidly boiling water for about 6 minutes, until just done. Drain and immerse in cool water to bring to room temperature. Drain again. Toss together the chicken, cucumber, carrot, water chestnuts, bean sprouts and all but 2 tablespoons of the scallions in a large bowl. Toss in the vermicelli and combine until the the vegetables and chicken are distributed throughout the noodles. Whisk the dressing just prior to pouring it on the noodles. Toss the dressing into the salad. The salad can be made several hours before serving and kept chilled in the refrigerator. Arrange the salad on a serving platter or bowl and garnish with the reserved scallions and the peanuts.

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