Noodles and vegetables provide a simple addition to a flavorful chicken salad that's ready in 35 minutes. Perfect if you love Asian cuisine.
To julienne the carrots (cut into thin strips), trim the root and stem ends. Slice the carrots lengthwise into thin (about 1/4-inch-thick) planks. Stack the planks and cut them again into long, thin pieces about the thickness of a wooden matchstick. Finally, cut the strips crosswise into pieces about 1 inch long.
Chinese cabbage can replace the red cabbage.
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