Thai chicken salad with noodles
This Thai chicken salad with noodles is packed with fresh vegetables, chicken, noodles and a delicious peanut dressing.
Servings 4 people
Calories 595kcal
Equipment
- blender or food processor
Ingredients
For the salad
- 6 cups mixed cabbage green and purple sliced as thin as you possibly can
- 1 cup carrots shredded or matchstick
- 2 cups red bell peppers sliced thin, matchsticks
- 2 cups cooked chicken I use rotisserie chicken
- 1 cup raw asparagus sliced extra thin, almost shaved
- ½ cup sliced green onions
- 4 ounces brown rice noodles cooked and cooled to at least room temperature
- ¼ cup unsalted peanuts or sliced almonds
For the peanut dressing (I always triple this and save the rest for later) - from Feasting at Home
- 1 clove garlic
- ¼ cup peanut butter almond butter tastes just as good
- ¼ cup fresh orange juice
- 1 tablespoon lime juice
- 3 tablespoon soy sauce
- 3 tablespoon honey
- 3 tablespoon toasted sesame oil
- 1 tablespoon sambal olek red chili paste
- 1 teaspoon rice wine vinegar
- 3 teaspoons minced ginger or ginger paste
- ½ teaspoon salt or 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.
Notes
Since this thai chicken salad with noodles is not lettuce-based and is full of vegetables that are crisp, you can save leftovers of this salad for up to two days. It may need a slight refresher of a squeeze of lime or extra dressing when eaten at a later date.
Nutrition
Calories: 595kcal | Carbohydrates: 59g | Fat: 27g