Chilled Peanut Chicken Noodle Salad Recipe

Name: Chilled Peanut Chicken Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1/2 cup smooth peanut butter; 1 large boneless, skinless chicken breast (about 12 ounces), sliced crosswise 1/4 inch thick; 1/4 cup rice vinegar; 2 tablespoons soy sauce; 2 tablespoons Sriracha, or more as needed; 4 scallions, thinly sliced (white and green parts); 6 ounces thin rice noodles (vermicelli); 1 romaine heart, thinly sliced (about 3 cups); 2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups); 1 red bell pepper, thinly sliced; 1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch); Lime wedges, for serving

Servings: persons

Kosher salt
1/2 cup smooth peanut butter
1 large boneless, skinless chicken breast (about 12 ounces), sliced crosswise 1/4 inch thick
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons Sriracha, or more as needed
4 scallions, thinly sliced (white and green parts)
6 ounces thin rice noodles (vermicelli)
1 romaine heart, thinly sliced (about 3 cups)
2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)
1 red bell pepper, thinly sliced
1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch)
Lime wedges, for serving

1
START THE WATER: Bring a large pot of salted water to a boil.
2
POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet.
3
Whisk in the peanut butter, then add the chicken.
4
Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes.
5
Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes.
6
Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions.
7
Cool slightly.
8
COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes.
9
Drain and rinse under cold water to cool.
10
Drain the noodles very well, tossing with tongs to release as much water as possible.
11
Snip the noodles with scissors a few times to cut the long strands.
12
TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat.
13
Season with salt.
14
Divide among 4 bowls and top with the chicken.
15
Drizzle the remaining dressing over the top and garnish with the remaining cilantro.
16
Serve with lime wedges.

412

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 13 ingredients. The key ingredients include: Kosher salt, 1/2 cup smooth peanut butter, 1 large boneless, skinless chicken breast (about 12 ounces), sliced crosswise 1/4 inch thick, 1/4 cup rice vinegar, and more.

Yes, Chilled Peanut Chicken Noodle Salad 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.

Chilled Peanut Chicken Noodle Salad

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