Asian Chicken Salad with Cellophane Noodles

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 1/2 to 5 ounces cellophane noodles (bean threads, available at Asian markets and many supermarkets)
  • 4 cups shredded, poached chicken (from about 3 pounds chicken breasts)
  • 1 cup finely grated carrot
  • 2 cucumbers peeled, seeded, and chopped
  • For the dressing:
  • 4 large garlic cloves
  • 1/2 teaspoon salt
  • 1/4 cup soy sauce
  • 1/2 cup fresh lime juice
  • 1 tablespoon sugar
  • 1 tablespoon peanut butter
  • 1 1/4 teaspoons dried hot red pepper flakes
  • 1/4 cup vegetable oil
  • 1/3 cup coarsely crushed roasted peanuts, or to taste
Directions

In a large heatproof bowl pour boiling water to cover over the noodles and let them stand for 10 minutes. Drain the noodles and arrange them on a platter or divide them among 6 plates. In a bowl combine the chicken, the carrot, and the cucumbers.

Make the dressing: Mince and mash the garlic to a paste with the salt. In a blender blend together the soy sauce, the lime juice, the sugar, the peanut butter, the red pepper flakes, and the garlic paste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.

Pour 1/2 the dressing over the chicken mixture. Toss the salad well, and arrange it in the center of the noodles. The salad may be made 1 day in advance and kept covered and chilled.

Just before serving top the salad with the peanuts. Serve the remaining dressing separately. Serve the salad at room temperature or chilled.


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