Chicken Salad With Rice Noodles

  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.

rice, dressing, garlic, soy sauce, only, peanut butter, ginger, hot chili paste, canola oil, salad, chicken breasts, cabbage, carrot, red bell pepper, red onion, cucumber, peanuts

Taken from www.food.com/recipe/chicken-salad-with-rice-noodles-250925 (may not work)

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