This recipe is an old family favorite. For those of you who like pasta and spicy food, this is a fun and healthy twist I think you will like.
Ingredients:
- 1 head of romaine lettuce (washed and dried)
- 1 box whole wheat spaghetti (cooked al dente- with a little bit to it still)
- 4 boneless, skinless chicken breasts
- I 4 oz. jar of mandarin oranges (optional)
- slivered almonds (optional)
- green onions (optional)
- La Choy noodles (optional)
- Sesame seeds (optional)
- Bangkok Padang Peanut Sauce (you can find it in the oriental section of any grocery store)
- 1 tbsp water
*Makes 4 servings
Instructions:
I prefer the chicken cooked on the grill, but if you do not have a grill place the chicken on a cookie sheet and cover with foil. Cook for 45 minutes at 375 degrees. While chicken is cooking assemble the salad by placing the lettuce on the bottom. Next place the whole wheat pasta on top of lettuce.
When chicken is cooked, let it sit for 10 minutes after you take it out of the oven. Once it has sat, you can slice the chicken into ½ slices and place it on top of the noodles. Finally, place the rest of the optional ingredients on. I like all the above on my salad, but you can pick and choose what you want. Mix the Peanut Sauce with 1 tbsp of water until it is desired thickness (this dressing is pretty spicy so sometimes I add milk to it to thin it out and calm it down a bit). Drizzle the dressing on top of your salad, and finish with sesame seeds. Enjoy!
quickhealthymeals 