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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
  • ½ 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)
  • ¼ 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