Asian Chicken Noodle Salad
This pasta salad is chock full of crunchy vegetables, chunks of chicken and slippery noodles to slurp. It’s quick to make and fun for the kids.
4 oz. cooked whole-wheat linguine or spaghetti and rinsed in cold water
1 cooked chicken breast shredded
1 carrot, peeled and sliced into long maatchsticks
1 red bell pepper, seeds and core removed, sliced into thin matchsticks
1/2 cup sliced sugar snap peas
1/4 cup bottled sesame ginger salad dressing
Combine the ingredients in a large bowl, tossing well to combine. Pack with fruit and milk to complete the meal. Makes 2-4 servings, depending on age and appetite.
Extras: Try soba or udon noodles in place of the whole-wheat pasta. Add sliced green onions, minced cilantro and a squeeze of fresh lime juice for adventurous eaters.
Kids can: Measure the ingredients, toss the salad.
Broccoli Chicken Brown Rice Salad
With orange juice in the dressing and dried cranberries, this salad pairs child friendly flavors with parent-pleasing broccoli and brown rice. Hearty and full of textures, you’ll want to pack some for your lunch, too.
2 cups cooked brown rice
1 cup small broccoli florets, cooked tender crisp
1 cooked chicken breast, cut into small chunks
1/4 cup dried cranberries, coarsely chopped
1/4 cup canola oil
2 Tbsp. orange juice
Salt and ground black pepper to taste
In a large bowl, toss together the rice, broccoli, chicken and cranberries. Pour the canola oil and orange juice in, season with salt and ground black pepper. Serve with unsweetened applesauce and milk. Makes enough for 4-6 servings, depending on age and appetite.