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Thai Chicken Noodle Salad

Ingredients

  • 8 oz linguine
  • 4 C shredded greens spinach, romaine, etc.
  • 2 C thinly sliced purple cabbage
  • 1/2 red bell pepper thinly sliced
  • 1/2 yellow pepper thinly sliced
  • 1 c. pre-shredded carrots
  • 1 medium cucumber halved and sliced
  • 3 C diced grilled chicken salted well
  • Thai Peanut Sauce:
  • 1/2 C peanut butter or almond butteR
  • 1 lime juiced and zested
  • 2 1/2 t sesame oil
  • 1/4 c. seasoned rice wine vinegar
  • 3 T soy sauce
  • 3 T honey
  • 2 cloves garlic roughly chopped
  • 1 T minced ginger
  • 1/2 C roughly chopped cilantro stems and all
  • 1/2 C vegetable oil
  • 1/4 t kosher salt*
  • 2-3 t hot sauce I used Cholula - tasted great
  • 2-4 T water*

Instructions

  • Prep ingredients for salad first - grill the chicken with salt, and chop all the veggies. If making ahead, chop all the veggies and cook chicken, then refrigerate.
  • Boil noodles, then strain and rinse with cold water. (If making noddles ahead, toss with 1/2 of the dressing and store in the fridge, to prevent from sticking.)
  • Toss noodles and veggies together and then toss with desired amount of dressing. Serve chilled or at room temperature.