Chicken--Cellophane Noodle Salad With Peanut Dressing

READY IN: 33mins
Recipe by Diana Adcock

I love stuff like this in the summer. You can use leftover chicken of any kind in this salad. My favorite is grilled.

Top Review by lolablitz

Excellent! I made without chicken or sprouts and served alongside grilled steaks. Took a little longer to cook the noodles. My 4 y/o helped me make it and it was easy to put together. Everyone loved it, and that is a rarity. Thanks!

Ingredients Nutrition


  1. To prepare salad dressing, combine water, soy sauce, peanut butter, brown sugar, rice vinegar, ginger, oil, red pepper flakes, five-spice powder and minced garlic in a medium bowl-whisk well to combine.
  2. Set aside.
  3. In a large saucepan bring 3 cups water to a boil over high heat.
  4. Add the carrot sticks and cellophane (bean thread) noodles.
  5. Cook for 1 minute, drain.
  6. Place noodle mixture in a large mixing bowl.
  7. Add the chicken, bok choy, bean sprouts, green onions, snow peas, red pepper slices and cilantro.
  8. Toss well.
  9. Place one lettuce leaf on each plate.
  10. Top with 1 cup of noodle/chicken mixture.
  11. Sprinkle evenly with chopped peanuts and serve.
  12. Serves 6.

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