Thai Chicken Noodle Salad Recipe
This salad combines colorful veggies, tender rice noodles and chicken, and crunchy peanuts tossed together with some spicy Jalapeno-Lime dressing for a truly memorable lunch!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 salad 1x
- Category: Salad
Ingredients
Units
Scale
- 1 cup diced (cooked chicken breast)
- 1 cup finely shredded green cabbage
- 1/ 2 cup shredded carrots
- slices cucmber (with the seeds cut out)
- red bell pepper (as much as desired)
- tsp finely chopped cilantro (about 1 .)
- 1/ 2 cup cooked rice stick noodles
- 2 Tbsp . chopped cashews (or peanuts)
- Dressing:
- 1 Tbsp . ricevinegar
- 2 Tbsp .oil (likecanola or salad oil)
- 1 Tbsp .lime juice
- 2 Tbsp . cilantro leaves
- 1 tsp . jalapeno (canned or fresh)
- 2 tsp . sugar
- 1/ 2 tsp . salt
- 1/ 8 tsp . garlic powder
Instructions
- dressing instructions:
- Blend all dressing ingredients in blender until smooth.
- Makes 2 servings.
- salad instructions:
- Pack the cabbage, carrots, peppers, cucumbers, and chopped cilantro in your preferred container.
- Pack the chicken, rice noodles, and nuts separately from the salad greens to keep them from making the salad soggy.
- Pack 2 - 3 Tbsp. of the dressing in a small container with a tight fitting lid.
- Keep cold until lunchtime,then combine all the ingredients along with the salad dressing and enjoy.