Chilled Peanut Chicken Noodle Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 486
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 48
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 31
- Cholesterol
- 62
- Sodium
- 756
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
Kosher salt
1/2 cup smooth peanut butter
1 large boneless, skinless chicken breast (about 12 ounces), sliced crosswise 1/4 inch thick
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons Sriracha, or more as needed
4 scallions, thinly sliced (white and green parts)
6 ounces thin rice noodles (vermicelli)
1 romaine heart, thinly sliced (about 3 cups)
2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)
1 red bell pepper, thinly sliced
1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch)
Lime wedges, for serving
Directions
- START THE WATER: Bring a large pot of salted water to a boil.
- POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
- COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
- TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.