Cold Chicken Noodle Salad

A really simple and delicious recipe that originated from Canadian Living Magazine.  You could use this for dinner, pack it up for a picnic or use it in lunches, it is very versatile.

85 g Pasta - your choice - a spaghetti/vermicelli type works well here though
1 tbsp sodium reduced soy sauce
1 tbsp lime juice
1 tbsp sesame oil
2 tsp liquid honey
1 tsp grated fresh ginger
1 clove garlic, grated
Pinch pepper
Half sweet red pepper, sliced
1 cup julienned carrot
1 cup diced cucumber
225 g boneless skinless chicken breast, grilled and sliced
1 green onion, chopped

1. In large pot of boiling lightly salted water, cook vermicelli until tender, about 3 minutes.  Drain and rinse under cold water; drain again.  Set aside in colander.
2. In bowl, whisk together soy sauce, lime juice, sesame oil, honey, ginger, garlic and pepper.
3. In two 3 cup airtight containers, layer noodles, red pepper, carrot, cucumber and chicken.  Sprinkle with green onion,
4. Toss with dressing.

Makes 2 servings about 420 cal each