Chicken and Broccoli Salad with Rice Noodles

Prep Time: 15 minutes

Cooking Time: 30 minutes

Servings: 6

Introducing a flavorful Asian take on the classic pairing of chicken and broccoli. Quick and easy to prepare, it’s also low in fat and calories, as well as a great source of protein.


  • 1 Sanderson Farms® Chicken Breast, sliced in half horizontally to create two chicken breast fillets and diced into bite sized pieces
  • 1 tablespoon olive oil
  • ¾ teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 3 cups broccoli slaw
  • 1 cup shredded red cabbage
  • 1 cup yellow bell pepper strips
  • 2 tablespoons chopped cilantro
  • 4 ounces dry rice noodles, broken in half
  • ½ cup Asian salad dressing

Nutritional Information (PER SERVING)

Calories: 230
Fat: 7g
Saturated Fat: 1g
Sodium: 760mg
Carbohydrate: 27g
Sugars: 8g
Protein: 15g


  1. In a 3-quart saucepot, bring to a boil 1 quart of water and ¼ teaspoon salt. Add noodles and cook for 6 minutes. Drain cooked noodles. Rinse under cold water and drain again. Set aside.
  2. Heat olive oil in a 12-inch skillet over medium heat.
  3. Season chicken with ½ teaspoon salt and black pepper.
  4. Add chicken to skillet and cook for 6 minutes or until chicken reaches an internal temperature reaches 165°F. Turn off heat.
  5. In a large bowl, combine broccoli slaw, red cabbage, bell pepper strips, cilantro, noodles, chicken and dressing. Toss to evenly coat ingredients.
  6. Chill and serve.