Thai Chicken Salad With Rice Noodles
Recipe: #28186
September 22, 2017
Categories: Salads, Main Dish Salad, Chicken, Asian, Gluten-Free, High Protein, No Eggs, Boneless Pieces, Kosher Meat, more
"We enjoyed this salad a lot which was adapted from a Bon Appetite recipe (September 2007)"
Ingredients
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 by Step Method
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
No special items needed.