Thai Chicken and Noodle Salad

Directions

1. 1
   Place chicken and half of Spicy Asian Dressing in a resealable plastic bag (reserve remaining dressing).
2. 2
   Marinate at room temperature 30 minutes (or refrigerate up to 1 day).
3. 3
   In a large pot of boiling salted water, cook noodles until tender according to package instructions.
4. 4
   Drain, then rinse under cold water to stop the cooking.
5. 5
   Drain well and transfer to a platter.
6. 6
   In a large skillet, heat oil over medium-high.
7. 7
   Working in batches (do not crowd skillet), saute chicken until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
8. 8
   Add carrots, cucumber, and basil.
9. 9
   Drizzle with reserved dressing, and serve with garnishes, as desired.
10. 10
    (Per Serving)
11. 11
    Calories: 370
12. 12
    Fat: 6g (1.1g Saturated Fat)
13. 13
    Protein: 38g
14. 14
    Carbohydrates: 40.8g
15. 15
    Fiber: 2.3g