Description
This Irresistibly Creamy Peanut Chicken Noodle Salad Delight is a refreshing and nutritious dish perfect for lunch or light dinner. It features tender grilled chicken, crunchy fresh vegetables, and chewy rice noodles tossed in a creamy, tangy peanut dressing, garnished with chopped peanuts and fresh herbs for an added burst of flavor and texture.
Ingredients
Scale
Main Ingredients
- 8 oz Rice Noodles (Alternatively, use soba noodles or spaghetti)
- 2 cups Grilled Chicken (You can also use shredded rotisserie chicken or tofu)
- 1 cup Cucumber, sliced
- 1 cup Purple Cabbage, thinly sliced
- 1 cup Snap Peas (Feel free to mix in baby spinach or other crunchy veggies)
Dressing
- 1/2 cup Peanut Butter (Almond butter or sunflower seed butter can be used for nut-free)
- 2 tbsp Soy Sauce (Tamari or coconut aminos for gluten-free)
- 2 tbsp Lime Juice (Substitute with lemon juice if needed)
Toppings
- 1/4 cup Chopped Peanuts (Add just before serving)
- 1/4 cup Fresh Herbs (Cilantro recommended; can substitute with mint or basil)
Instructions
- Cook the noodles: Bring a large pot of water to a rolling boil over high heat. Add the rice noodles and cook according to package instructions, about 3-5 minutes. Drain and rinse under cold water to stop the cooking process and prevent sticking.
- Prepare the dressing: In a medium bowl, whisk together peanut butter, soy sauce, and lime juice until smooth and creamy. Optionally, you can add ginger or garlic for extra flavor.
- Combine ingredients: In a large mixing bowl, combine the cooled rice noodles, grilled chicken, and your choice of crunchy vegetables such as cucumber, purple cabbage, and snap peas. Toss gently to mix evenly.
- Toss with dressing: Pour the peanut dressing over the salad mixture and toss thoroughly to ensure every bite is coated with the creamy sauce.
- Garnish and serve: Transfer the salad to serving bowls and sprinkle with chopped peanuts and fresh herbs, such as cilantro, mint, or basil, just before serving for added crunch and freshness.
Notes
- For a nut-free alternative, substitute peanut butter with sunflower seed butter or almond butter.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
- Adding fresh ginger or minced garlic to the dressing can elevate the flavor profile.
- This salad is best served immediately but can be stored in the refrigerator for up to 1 day.
- To make it vegan, substitute grilled chicken with firm tofu or a plant-based protein.
