Chicken--Cellophane Noodle Salad With Peanut Dressing

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Total Time
25 mins
8 mins

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

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  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.