Asian-inspired Noodle Salad Recipe with optional Chicken

Salad

• 1 1/2 cups rice noodles, cooked and cut
• 3 cups chopped bok choy (or lettuce of choice)
• 2 cups shredded (red) cabbage
• 3/4 cup matchstick carrots (or grated)
• 2 green onions, chopped and primarily green tops
• 4 mini (Persian) cucumbers, chopped (or 1 large cucumber)
• 1 large red bell pepper (chopped)
• 1 1/2 cups shelled edamame

Dressing

• 3 tablespoons tahini
• 1 tablespoon toasted sesame oil
• 3 tablespoons low sodium tamari (or soy sauce)
• 1 tablespoon maple syrup
• 1 tablespoon rice (or white) vinegar
• juice from 1/2 lime (or more to taste)
• 2 oz water (or more/less for desired consistency)

Optional protein boost

• 1lb chicken breast tenders, or breasts cut into 1-inch pieces
• 2 teaspoons ginger powder
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 2 teaspoons cracked pepper