Thai Chicken Salad with Rice NoodlesTina Rupp
To give this salad more crunch, add blanched soybeans (edamame) or fried wonton strips.
Recipe information
Total Time
35 minutes
Yield
Makes 4 servings
Ingredients
4 1/2 ounces rice stick noodles (maifun)*
4 large garlic cloves
1/4 cup soy sauce
1/3 cup fresh lime juice
2 tablespoons sugar
1 tablespoon smooth peanut butter
2 teaspoons chopped peeled fresh ginger
1 1/4 teaspoons hot chili paste (such as sambal oelek)*
1/4 cup vegetable oil
3 purchased roasted chicken breast halves, boned, skinned, shredded
3 cups shredded Napa cabbage
1 cup coarsely grated carrot
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
2 medium cucumbers, halved lengthwise, thinly sliced crosswise
1/3 cup coarsely chopped roasted salted peanuts
Preparation
Step 1
Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain; cut noodles in several places with scissors. Spread out on platter.
Step 2
Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.
Step 3
Combine chicken, cabbage, carrot, pepper, onion, and cucumbers in large bowl. Toss with enough dressing to coat. Arrange atop noodles, sprinkle with peanuts, and serve, passing remaining dressing alongside.
Step 4
*Available in the Asian foods section of some supermarkets, at Asian markets, and from amazon.com.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 566.95
% Calories from Fat 40.8
Fat (g) 25.93
Saturated Fat (g) 3.94
Cholesterol (mg) 54.82
Carbohydrates (g) 52.96
Dietary Fiber (g) 5.95
Total Sugars (g) 16.00
Net Carbs (g) 47.02
Protein (g) 30.05
#### Nutritional analysis provided by Self
