Chicken Salad With Rice Noodles

Recipe by ellie_
READY IN: 33mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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