Chicken Salad With Rice Noodles
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photo by Engrossed
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![photo by Engrossed](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/25/09/25/picsglW5O.jpg)
- Ready In:
- 33mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 4 1⁄2 ounces rice sticks (malfun)
-
For the dressing
- 4 garlic cloves
- 1⁄4 cup soy sauce
- 3 limes, juice of, only
- 1 tablespoon peanut butter (I used low-fat peanut butter)
- 2 teaspoons ginger, chopped
- 1 1⁄4 teaspoons hot chili paste (sambal oeleck)
- 1⁄4 cup canola oil (or your favorite vegetable oil)
-
For the salad
- 3 chicken breasts, cooked and shredded
- 3 cups napa cabbage, shredded
- 1 cup carrot, grated
- 1 red bell pepper, cut into strips
- 1 red onion, thinly sliced
- 1 cucumber, halved lengthwise and sliced crosswise
- 1⁄3 cup peanuts, chopped (optional)
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.
Questions & Replies
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Reviews
-
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.
Tweaks
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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.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>