Simple Peanut Chicken Noodle Salad with extra peanut dressing. This light and fresh vegetable-filled salad bowl is a mix of greens, carrots, cabbage, rice noodles, and chicken. Add some heat with my new favourite spicy peanut dressing.
It’s colourful and full of fresh produce and only takes 30 minutes to make. And can easily be made gluten free depending on what noodles and soy sauce you use.
The added bonus is that everything in this peanut chicken noodle salad bowl keeps really well. It’s great for meal prep and leftover lunch the following day.
The details…
This noodle salad is super simple to throw together. The key is to pick up a rotisserie chicken, this way you have one less step to do because the chicken is already cooked. When I buy cooked chicken I like to shred it as soon as I get home. It’s best to do this while it’s still a bit warm. Then you’ve got a whole shredded chicken ready to be added straight to your weeknight lunch or dinners. Easy!
So we’ve got the shredded chicken. Now to prepare the veggies. I prefer my carrot and cabbage to be sliced fairly thin. It’s just easier to eat that way. If you’re pressed for time, you can totally use a packet of pre-made slaw. I do that sometimes when I don’t feel like chopping a bunch of vegetables.
Chuck the noodles into some boiling water for a couple of minutes. Be careful not to overcook them, they don’t take very long at all.
The dressing is spicy, tangy, and very peanuty – all of my favourite things. Honestly, it’s addicting and can be used in many other recipes. Simply blend together some peanut butter, soy sauce, lime juice, sriracha, ginger, garlic, honey and sesame oil. Add a splash of water at a time until you reach the desired consistency.
If you love noodles as much as I do, here’s some more recipes you might like:
- 5 Minute Spicy Peanut Noodles
- Sweet Chilli Beef Noodle Salad
- Creamy Coconut Ramen with Sesame Katsu Chicken
- 15 Minute Creamy Ramen Carbonara
- Peanut Noodle Bowl with Honey-roasted Sweet Potatoes
- Simple Hoisin Beef Noodle Stir Fry
And finally, if you like this Peanut Chicken Noodle Salad be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
PEANUT CHICKEN NOODLE SALAD
Course: LunchDifficulty: Easy4
servings15
minutes15
minutes30
minutesA light and fresh noodle salad packed with delicious flavour.
Ingredients
2 cups cooked chicken, shredded
250g rice noodles, cooked
1/4 purple cabbage shredded
2 carrots thinly sliced
1/2 cup edamame
coriander
mint
crushed peanuts
1 spring onion finely diced
2 fresh chillis
- Peanut sauce
1/2 cup peanut butter
1/4 cup soy sauce
1 tbsp sesame oil
1 tbsp honey
juice of half a lime
1 tsp minced garlic
1 tsp minced ginger
2 tsps sriracha (or more if you like it hotter)
Directions
- In a large bowl, combine the cabbage, carrot, spring onions, coriander, edamame, mint, chilli and peanuts.
- The dressing: combine all ingredients in a food processor and blend until smooth. Add water as needed to thin.
- Top with the noodles and shredded chicken. Toss everything together with the sauce and enjoy.
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