Asian Noodle Salad with Chicken

Asian Noodle Salad

When the weather gets warm, we enjoy cool meals.  Here is a tasty main dish salad you’ll want to try!  The salad’s crisp vegetables, delicious dressing, and soft noodles work together as a refreshing combination for a summer meal.

But, please don’t let the longer list of ingredients keep you away, there are many shortcuts that make assembly easier:

  • Rice noodles cook in boiling water for only 4 minutes.
  • The chicken can be leftover from last night’s grill meal.
  • Carrots can be bought already shredded in the grocer’s produce section.
  • Garlic & ginger both have minced versions available.
  • Fish sauce is found in the Asian section of your grocery store.  It adds a great flavor to this salad’s dressing. Light soy sauce can be used as a substitute.
  • Napa cabbage is available in the produce section.  If not, you can also use savoy cabbage or even crisp iceberg lettuce.

I hope now you’re encouraged to try this recipe.  It was recently featured in a class I taught and was enjoyed by all.  Let me know if you like it, too!

Asian Noodle Salad with Chicken  (serves 6-8)

16 ounces dried rice noodles (about 1/4-inch)

1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces

1/2 cup fresh lime juice (4-5 small limes)

1/4 cup finely chopped fresh cilantro

2 tablespoons fish sauce

2 tablespoons sugar

1 tablespoon minced ginger

3 large cloves garlic, minced

1 small jalapeno pepper, minced

Sea salt and freshly ground pepper

8 cups thinly sliced Napa cabbage (from 1/2 large head)

1 cup shredded carrots

1 large cucumber, peeled if desired, cut into 1/2-inch dice

5 medium radishes, thinly sliced

1 cup fresh mint leaves

1/2 cup salted peanuts (optional), coarsely chopped

In a small bowl, combine the lime juice, cilantro, fish sauce, ginger, garlic, and jalapeno.  Let this sit for at least 10 minutes.

Sauté chicken breast in non-stick skillet with 2 teaspoons olive oil.  Season with salt and pepper.  When cooked (opaque throughout), remove from heat.  Set aside.

Bring a large pot of water to a boil.  Add rice noodles and stir immediately.  Cook util the noodles are just tender (check in 4 minutes, cook no longer than 6 minutes total).  Drain, rinse with cold water until noodles are cool.  Drain well.

In a large bowl, combine the noodles, chicken, cabbage, carrots, cucumber, radishes, and mint leaves.  Toss thoroughly with dressing.  Serve on individual plates and garnish with peanuts, if desired.  Enjoy!


2 responses

  1. Looks like another winner!! Can’t wait to try it!

    Thanks lynn. Enjoy having Becca home!


    Mary Ann Aubrey Sent from my iPhone

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