Rice Noodle Salad Bowl

Even though the calendar says fall, it certainly still feels like summer down here in San Diego! So here's a hearty salad bowl to combine a little of both seasons.

Ingredients

Chicken:

• 3/4 lb Boneless Skinless Chicken
• 2 T Soy Sauce
• 1 tsp Sesame Oil
• 2 tsp Ginger Minced

Salad:

• 1 Head Romaine Lettuce
• 3-4 Green Onions (FODMAP followers use green part only)
• 1/4 cup Cilantro
• 3/4 cup Carrots
• 2 cups Mandarin Oranges, drained and rinsed (FODMAP followers avoid those in pear juice or with HFCS)
• 3 oz. Rice Vermicelli Noodles (cook according to package directions) a drizzle with a small amount of sesame oi.
• 1 TB Sesame Seeds, toasted if desired.

Dressing:

• 1/2 Lime juice
• 1T Soy Sauce
• 1T Rice Vinegar
• 1/2 T Sesame Oil
• Pinch Sugar

Instructions

1. Marinate chicken breast in soy sauce, sesame oil and ginger (30 minutes to a couple hours).
2. Grill chicken until cooked thoroughly and then slice in thin strips. 
3. Rinse and chop Lettuce and Carrots
4. Place Lettuce and Carrots in a bowl and dry with a towel.
5. Top with Noodles
6. Add Sliced Chicken and Oranges
7. Drizzle with dressing, top with cilantro, green onions and diced peanuts. 
8. Enjoy!