Thai Chicken Ramen Noodle Salad


1 Rotisserie Chicken (2 1/2 lbs)
4 Cups Water
2 Pkgs (3 oz) Ramen Noodles
3/4 Cup reduced fat Creamy Peanut Butter at room temp
1/4 Cup Lime Juice
3/4 Cup Light Coconut Milk
1/4 Cup Chopped Fresh Cilantro
1 Tbs. Sugar
3/4 tsp. Salt
1/4 tsp. Cayenne
6 Scallions trimmed thinly sliced
1 small seedless Cucumber pared halved lengthwise cut into 1/4 inch slices


Discard skin from rotisserie chicken. Remove meat cut into strips. In med size suacepan bring water to boiling break each package of noodles into 4 save seasoning packets for future use Add ramen noodles to boiling water Remove from heat let stand 5 minutes

In a large bowl whisk together peanut butter, coconut milk, lime juice, cilantro, sugar, salt, and cayenne until smooth. Add chicken, callions and cucumber to mixture.

Drain noodles rinse with cold water add to large bowl with chicken mixture toss thoroughly

Serving Information

* Serves: 6
* Fat: 25.0 g
* Calories: 476