Crunchy Noodle Asian Salad with Chicken or..........!

crunchy noodles

🥗Healthier: baked tortilla strips

💰Cheaper: crushed crackers

Baked tortilla strips provide a similar crunch with fewer calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option while maintaining flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based alternative, while canned chicken is a cost-effective protein.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has health benefits and a similar tang.

Preheat the oven to 350°F.

Pat the split chicken breasts dry and place them skin side up in a 9x13 inch baking pan lined with parchment paper.

Mix together 1.5 tablespoons of olive oil, 1 tablespoon of minced garlic, 0.5 teaspoon of dried oregano, 0.5 teaspoon of dried rosemary, and 0.5 teaspoon of dried thyme in a small bowl.

Zest half a lemon and add it to the mixture, then juice the other half over the chicken breasts.

Rub the mixture over the chicken breasts, ensuring to get some under the skin.

Sprinkle 3/4 teaspoon of kosher salt and 0.5 teaspoon of black pepper over the chicken breasts.

Place lemon wedges in the baking pan around the chicken.

Bake in the oven for 35-40 minutes, checking the internal temperature to ensure it reaches 165°F.

While the chicken is baking, prepare the Asian dressing by combining 1 cup of vegetable oil and 1/4 cup of rice vinegar in a bowl.

Add soy sauce, sesame oil, honey, ginger, and garlic to the dressing mixture and whisk until combined.

Cook the crunchy noodles according to package instructions and set aside.

Chop the red bell pepper and parsley, adding them to a large mixing bowl with the noodles once cooked.

Once the chicken is done, slice it and add it to the salad mixture along with the dressing, tossing to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens