Noodle salad with chicken in peanut dressing

Votes: 3

How to Make - Chicken Noodle Salad with Peanut Dressing

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 486, total fat 19 G., saturated fats 4 G., proteins 31 G., carbohydrates 48 G., fiber 5 G., cholesterol 62 mg, sodium 756 mg, sugar 6 G.

Chicken breast pieces for this salad are poached in a peanut butter broth, infusing it with a pleasant nutty flavor. The delicious broth then becomes the base for an Asian-inspired salad of rice noodles, cucumbers, bell peppers, and cilantro. Serve with a generous squeeze of lime juice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large skinless, boneless chicken breast (about 350g), sliced crosswise into 0.5cm thick slices.
0.5 cup creamy peanut butter
1/4 tbsp. rice vinegar
2 tablespoons soy sauce
2 tablespoons Sriracha sauce (or more, to taste)
4 green onions, thinly sliced
170 g of thin rice noodles (vermicelli)
1 romaine lettuce heart, thinly sliced (about 3 cups)
2 Iranian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)
1 red bell pepper, thinly sliced
1 cup loosely packed coarsely chopped cilantro (about 1 medium bunch)
Lime wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rice noodles, chicken breasts, romaine lettuce, cucumbers, sweet pepper, Peanut butter, rice vinegar, lime, Sriracha sauce

Cooking the dish according to the recipe:

In a large saucepan, bring water to a boil and add salt.
Boil the chicken:

Bring 1.5 cups of water to a medium skillet and bring to a boil. Stir in the peanut butter, then add the chicken. Simmer over medium-low heat until cooked through, 3-5 minutes. Using a slotted spoon, transfer the chicken to a plate; continue simmering the sauce until it thickens and reduces by half, about 5 minutes. Remove from heat and stir in the vinegar, soy sauce, Sriracha sauce, and green onions. Let cool slightly.

Boil the noodles:

Add the rice noodles to boiling water and cook until almost done, about 3 minutes. Drain and rinse the noodles under cold water to cool. Drain the noodles thoroughly, stirring with tongs. Cut the noodles with scissors several times to make them short.
Mix the salad:

Toss the noodles with the romaine lettuce, cucumbers, bell pepper, half the cilantro, and enough dressing to coat. Season with salt to taste. Divide into 4 deep bowls and top with the chicken. Drizzle with the remaining dressing and sprinkle with the remaining cilantro. Serve with lime wedges.