Chicken Salad With Rice Noodles

Total Time
Prep 30 mins
Cook 3 mins

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)

Ingredients Nutrition


  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.
Most Helpful

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

Chicagoland Chef du Jour January 17, 2008

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

Camila W. December 10, 2007

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.

Engrossed October 12, 2007