Shirataki Noodles w/ Chicken and Avacado Salad

Recipe: Shirataki Noodles w/ Chicken and Avacado Salad

Ingredients

  • 1 pound (2-8 ounce packages) Shirataki Noodles
  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 2 avocados — chopped
  • 1 1/2 cups Mozzarella cheese — chopped
  • 2 tomatoes or red peppers — chopped
  • Ranch dressing
  • 1 cup toasted slivered almonds
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • chopped black olives

Instructions

  1. Brown chicken in olive oil and chop.
  2. Drain and rinse Shirataki Noodles with cold water, and drain again.
  3. Toss the remaining ingredients with Ranch dressing and add the Shirataki Noodles and chicken.
  4. Serve.

Number of servings (yield): 4

Meal type: lunch

Almond Shirataki Chicken Chow Mein

Almond Shirataki Chicken Chow Mein
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 (8 ounce) packages Shirataki Noodles
  • 2 tablespoons canola oil
  • ½ medium onion, sliced
  • 4 cups sliced Napa cabbage
  • 1 cup sliced celery
  • 3 garlic cloves, thinly sliced
  • ¼ packet Splenda
  • 1 cup chicken broth
  • ¼ cup water
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon corn starch
  • 4 cups diced cooked chicken
  • ¼ cup slivered almonds, lightly toasted
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to
  2. dry.
  3. Heat vegetable oil in a large heavy skillet over medium high heat until hot but not smoking.
  4. Add onion, cabbage, celery and garlic and cook until cabbage is wilted, 3 minutes.
  5. Add Splenda, broth, water, soy sauce and sesame oil; reduce heat to medium-low and simmer, covered, 3 minutes.
  6. Stir in thickener, increase heat to medium-high and bring to a boil.
  7. Stir in chicken and Shirataki noodles, lower heat and simmer until heated through.
  8. Sprinkle with toasted almonds before serving.