A light chicken salad recipe.
Bring 2 cups of water to a boil in a saucepan; add noodles and cook, stirring occasionally, for 3 minutes. Drain.
Mix peanut oil, rice vinegar, soy sauce, and sugar together in a bowl.
Toss dressing with chicken, noodles, and green onions. Chill for at least 15 minutes before serving.
Per Serving: 622 calories; protein 11.6g; carbohydrates 16g; fat 57.8g; cholesterol 26.3mg; sodium 1075.6mg.