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    You are in: Home / Recipes / Chicken Salad With Rice Noodles Recipe
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    Chicken Salad With Rice Noodles

    Chicken Salad With Rice Noodles. Photo by Engrossed

    1/3 Photos of Chicken Salad With Rice Noodles

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    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    30 mins

    3 mins

    ellie_'s Note:

    This simple low cal salad is a great way to use up some Asian ingredients. The original recipe suggests to put the salad (chicken vegi) over the rice noodles but I tossed everything together. Recipe source: Bon Appetit (September 2007)

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 1/2 ounces rice sticks (malfun)

    For the dressing

    For the salad

    Directions:

    1. 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. 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. 3
      In a large salad bowl combine salad ingredients (chicken - cucumbers). (I tossed the salad ingredients with the noodles in the salad bowl).
    4. 4
      Toss with dressing.
    5. 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. 6
      Can be served warm or is best refrigerated.

    Ratings & Reviews:

    • on January 17, 2008

      55

      This is outstanding! I make something similar but without the rice noodles. Next time I will serve it with rice noodles.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2007

      35

      It wasn't quite sweet enough for my taste, but still for some reason I kept eating it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2007

      45

      This was a VERY TASTY asian salad! I cut my carrot into ribbons with my peeler and added cilantro which went really well with it. I topped it with toasted sesame seeds instead of peanuts. I think green onions would go better with it than red. I made the dressing in a 2 cup pyrex with my immersion blender. I also tossed mine all together. Made for Zaar Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Salad With Rice Noodles

    Serving Size: 1 (299 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 523.7
     
    Calories from Fat 237
    45%
    Total Fat 26.3 g
    40%
    Saturated Fat 4.4 g
    22%
    Cholesterol 69.6 mg
    23%
    Sodium 1217.6 mg
    50%
    Total Carbohydrate 44.1 g
    14%
    Dietary Fiber 4.0 g
    16%
    Sugars 6.9 g
    27%
    Protein 29.0 g
    58%

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