Asian Chicken Noodle Salad

  • Date March 19, 2013
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Is it a salad or is it a meal? 


My favorite salad! This is a "dinner salad". It can me modified to serve lots of guests (provided you have a giant dish like I do shown in the picture). It is filling. Even the husbands enjoy the salad. The bowl is usually scraped clean by the time dinner is done. There are many modifications you can make to this salad, but the key is the rice noodles, the layers and the shredded chicken. I love making this salad as I can make it all ahead of time and put in fridge so when you are serving guests you have perfectly clean kitchen and all you have to do is pull the salad out of the fridge. It is hard to get a good photo of this salad, but trust me, the chicken, peanuts, sauce, veggies and noodles all mixed together are to die for and you can get away with just serving salad for dinner as its a MEAL!

The serving size below is for 4 servings (approximately 450 calories per serving). 

Ingredients:
1 red pepper  
1-2 carrots
1 cup snow peas
1/2 cucumber
3-4 stalks celery
2 chicken breasts (boiled and shredded)
1/2 white onion
4 cups romaine lettuce
1/8 package of rice noodles (vermicelli) 
Cilantro (to taste)
Peanuts (crushed)

Sauce:
3 tbls sweet chili sauce
1 tbls soy sauce
1/2 tbls fish sauce
1/2 tbls hoisin sauce
Limes

Directions:

  • Place the chicken breasts in water with an onion (I throw in some beer) and 1/2 a lime and bring to boil
  • Simmer for at least 30 minutes, the longer the better
  • Boil water and cook the rice noodles according to the package, rinse under cold water and let cool
  • Cut the vegetables. I recommend long thin slices
  • Shred the chicken with a fork 
  • Crush the peanuts in a bag with rolling pin or wine bottle 
  • Mix the ingredients for the sauce and put in separate dish 
  • Layer the salad in the following order: romaine lettuce, rice noodles, vegetables, chicken, peanuts, cilantro
  • Don't put the dressing on the salad, let your guests choose their desired dressing and serve each guest a lime on the side of their plate (also, if there are leftovers,  the dressing won't ruin the lettuce for consumption the next day)
Serve and enjoy! 

Note, here are some modifications you can make for alternative salads based off of the recipe:
  • Use prawns instead of chicken
  • Use coleslaw instead of romaine lettuce
  • Use cashews instead of peanuts (we did this when in maui!)
  • Add hot water to the sauce to "thin" the sauce out 




2 comments:

Kristy Franzen said...

Just made this for dinner and its delicious!! Joel even loves it haha. Marinated the chicken in lime, pb and some teriyaki sauce then BBQ'd. Also had to use almonds since that's the only nut we had on hand.

plasterers bristol said...

This sound so good, thanks for sharing this delicious looking recipe.

Simon