Chicken Salad With Rice Noodles Recipe

Name: Chicken Salad With Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 ounces rice sticks (malfun); For the dressing; 4 garlic cloves; 1/4 cup soy sauce; 3 limes, juice of, only; 1 tablespoon peanut butter (I used low-fat peanut butter); 2 teaspoons ginger, chopped; 1 1/4 teaspoons hot chili paste (sambal oeleck); 1/4 cup canola oil (or your favorite vegetable oil); For the salad; 3 chicken breasts, cooked and shredded; 3 cups napa cabbage, shredded; 1 cup carrot, grated; 1 red bell pepper, cut into strips; 1 red onion, thinly sliced; 1 cucumber, halved lengthwise and sliced crosswise; 1/3 cup peanuts, chopped (optional)

Servings: persons

4 1/2 ounces rice sticks (malfun)
For the dressing
4 garlic cloves
1/4 cup soy sauce
3 limes, juice of, only
1 tablespoon peanut butter (I used low-fat peanut butter)
2 teaspoons ginger, chopped
1 1/4 teaspoons hot chili paste (sambal oeleck)
1/4 cup canola oil (or your favorite vegetable oil)
For the salad
3 chicken breasts, cooked and shredded
3 cups napa cabbage, shredded
1 cup carrot, grated
1 red bell pepper, cut into strips
1 red onion, thinly sliced
1 cucumber, halved lengthwise and sliced crosswise
1/3 cup peanuts, chopped (optional)

1
Cook noodles in a pot of boiling water until tender (3 minutes); drain; and cut noodles in several places with scissors. (The original recipe suggests to spread noodles out on a platter, but I added them to the large salad bowl instead).
2
Puree next 7 ingredients (garlic - chili paste) in a blender and with machine running add oil, blending until dressing is smooth. Season with salt and pepper if desired. Set aside.
3
In a large salad bowl combine salad ingredients (chicken - cucumbers). (I tossed the salad ingredients with the noodles in the salad bowl).
4
Toss with dressing.
5
Although I tossed the noodles with the salad in the bowl, the original recipe suggests to arrange noodles on a platter and arrange salad on top of noodles and sprinkle with peanuts, passing additional dressing.
6
Can be served warm or is best refrigerated.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 1/2 ounces rice sticks (malfun), For the dressing, 4 garlic cloves, 1/4 cup soy sauce, and more.

Yes, Chicken Salad With Rice Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad With Rice Noodles

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