Thai Chicken Salad With Rice Noodles

4
Servings
30m
Prep Time
5m
Cook Time
35m
Ready In


"We enjoyed this salad a lot which was adapted from a Bon Appetite recipe (September 2007)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (458.3 g)
  • Calories 461.7
  • Total Fat - 18.5 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 225 mg
  • Sodium - 1182.1 mg
  • Total Carbohydrate - 54 g
  • Dietary Fiber - 5.4 g
  • Sugars - 12.6 g
  • Protein - 22.6 g
  • Calcium - 99.5 mg
  • Iron - 4.8 mg
  • Vitamin C - 74.7 mg
  • Thiamin - 0.1 mg

Step 1

Cook noodles in a pot of boiling salted water until tender (under 5 minutes); drain, cut noodles in several places with scissors and then spread out on a platter.

Step 2

Puree next 7 ingredients (garlic - chili paste) in a blender and then with machine still running add the oil and blend until dressing is smooth. Season with salt and pepper.

Step 3

Combine chicken and the vegetables (cabbage - cucumbers) in a large bowl. Toss with enough dressing to coat.

Step 4

Arrange chicken/vegetable mixture on top of noodles, sprinkle with peanuts, if desired (we skipped the nuts) and serve, passing remaining dressing.

Tips & Variations


No special items needed.

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