Name: Thai noodle and chicken salad with peanut vinaigrette
Prep time: 20 min
Total time: 20 min
Ingredients: 6 cups of mixed cabbage (green and purple sliced as thin as you possibly can); 1 cup of shredded carrots; 2 cups of red bell peppers; 2 cups of cooked chicken (cooled to at least room temperature (I use rotisserie chicken)); 1 cup of raw asparagus so thinly sliced it is almost shaved; 1/2 cup of sliced green onions; 4 ounces of brown rice noodles (cooked and cooled to at least room temperature (can substitute 4 ounces of raw zucchini noodles)); 1/4 cup unsalted peanuts or sliced almonds; 1 clove garlic; ¼ cup peanut butter (almond butter tastes just as good); ¼ cup fresh orange juice; juice from 1 lime; 3 tablespoons soy sauce; 3 tablespoons honey; 3 tablespoons toasted sesame oil; one tablespoon of sambal olek (alternatively you could use sriracha); one teaspoon of rice wine vinegar; 3 teaspoons of minced ginger; salt to taste

Ahhhhhh salad season…also better to known to women everywhere, myself especially, as BATHING SUIT season. But I am ready for it. I know last year I bitched endlessly about the weather, but this year is for sure worse. I mean it snowed until the very last three days of April. E-f’ing-nuff!
I am beyond ready for lighter foods and lighter weather. And this Thai noodle and chicken salad is just what I am looking for right now. Light and tons of raw veggies, some noodles bc I can’t completely stay away from carbs and totally adaptable to whatever you have on hand.

But what I really want to talk about here is the dressing. Oh my. I found this on Feasting at Home a great food blog – and she describes it as the BEST DRESSING EVER, and she’s not f’in around. This dressing is insane and it is so simple anddddd keeps really well in the fridge. I make this in a large batch and keep some on hand.
I have also made this Whole30 compliant by using coconut aminos in lieu of soy and almond butter in lieu of peanut and cutting out the honey (though I really like the honey). the dressing is thick, but not at all oily, really smooth and almost creamy – perfect for the noodles and the sturdier cabbages and peppers I use in this salad. The dressing holds well onto raw veggies.
As for what you put in this salad…use what you like! I always use green and purple cabbage as a base and build from there. The ratio of vegetables to noodles is roughly 4:1, and I don’t know, unless I am low carbing it for a month, I like having the noodles, especially when I eat this for dinner. Lunch…whatever, I can do with out the carbs, but dinner I want to have a few. But when I am trying to exceptionally healthy, I use zucchini noodles and you most certainly can exclusively use zucchini noodles (raw also) which makes this a super legit healthy meal.

Thai noodle and chicken salad with peanut vinaigrette

Course Salad

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

For the salad

6 cups of mixed cabbage green and purple sliced as thin as you possibly can
1 cup of shredded carrots
2 cups of red bell peppers
2 cups of cooked chicken cooled to at least room temperature (I use rotisserie chicken)
1 cup of raw asparagus so thinly sliced it is almost shaved
1/2 cup of sliced green onions
4 ounces of brown rice noodles cooked and cooled to at least room temperature (can substitute 4 ounces of raw zucchini noodles)
1/4 cup unsalted peanuts or sliced almonds

For the peanut vinaigrette (I always triple this and save the rest for later)

1 clove garlic
¼ cup peanut butter almond butter tastes just as good
¼ cup fresh orange juice
juice from 1 lime
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons toasted sesame oil
one tablespoon of sambal olek alternatively you could use sriracha
one teaspoon of rice wine vinegar
3 teaspoons of minced ginger
salt to taste

Instructions

Put all the ingredients (except the salt) for the vinaigrette in a blender or food processor and combine until totally emulsified and smooth. Taste and add salt if you want/need it.
If you are smart like me, and make a double or triple batch, portion out what you need for this salad and put the rest in a mason jar or storage container and put in the fridge.
Combine all the salad ingredients EXCEPT the peanuts/almonds in a large bowl. Pour your dressing over and toss together coating all the veggies and noodles really well. Add your peanuts to the top and enjoy

11 Comments

Naomi
May 7, 2019 at 4:09 pm · Reply

This Thai salad looks bomb – the bright, zesty colors are amazing! And I love a good peanut sauce.😋
Tessa Simpson
May 7, 2019 at 5:51 pm · Reply

Oh man…what a summer meal! I’d do it with zucchini noodles, thanks for the idea!
Monique
May 7, 2019 at 7:35 pm · Reply

This salad looks right up my alley!
Amy Sheree
May 7, 2019 at 11:19 pm · Reply

These colors are so GORGEOUS!
Rebecca | Let's Eat Cake
May 8, 2019 at 3:22 am · Reply

The jewel-like colors in this salad alone make me want to dive in! It’s so gorgeous! Also, noodles, always.
Joni Gomes
May 8, 2019 at 1:33 pm · Reply

Loving these flavors and textures! Crunchy slaw with the noodles and that peanut vinaigrette…bomb!
paleoglutenfreeguy
May 8, 2019 at 7:09 pm · Reply

I’m loving all the colors and textures but what I really want is the vinaigrette to put on alllll the things. 🙂
Megan Stevens
May 10, 2019 at 1:14 pm · Reply

Salads like this make me so glad gluten-free noodles exist in the world. LOVE all the colors and textures and yummy flavors here!
b
May 10, 2019 at 9:09 pm · Reply

Made this for dinner and what wonderful salad.
Especially loved the dressing. Made it with
almond butter so added almonds to the salad
along with snap peas and cilantro.
Will make this one all the time.
chihyu
May 11, 2019 at 3:47 am · Reply

Love all the color and texture in the bowl. So yummy!
sheenam | thetwincookingproject
May 11, 2019 at 12:30 pm · Reply

Oh this looks so colourful!! Such a delicious looking vibrant noodle salad.