Asian Chicken Noodle Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 392
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 57
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 15
- Cholesterol
- 37
- Sodium
- 1353
- Total: 25 min
- Active: 15 min
Ingredients
Salad:
One 16-ounce package rice noodles
1/3 cup minced fresh cilantro
1/3 cup minced fresh mint
3 tablespoons chopped salted peanuts
4 scallions, thinly sliced
2 breasts rotisserie chicken, cut into cubes
2 medium carrots, cut into ribbons
1/2 English cucumber, diced
Sauce:
1/4 cup plus 2 tablespoons soy sauce
3 tablespoons fish sauce
3 tablespoons honey
3 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 cloves garlic, grated
1 jalapeno, minced
Directions
- For the salad: Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly.
- Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.
- For the sauce: Whisk together the soy sauce, fish sauce, honey, vinegar, lime juice, ginger, oil, garlic and jalapeno in a medium bowl.
- Toss the salad with the sauce. Serve immediately or refrigerate until ready to serve.