Thai Peanut Chicken Noodle Salad

Ingredients

For the Chicken

• 1 1/4 pounds boneless, skinless chicken breasts
• 1 tablespoon neutral oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Salad

• 10 ounces rice noodles
• 3 cups shredded purple cabbage
• 2 carrots, julienned
• 1 English cucumber, julienned
• 1/2 cup chopped cilantro
• 1/2 cup roasted peanuts

For the Peanut Dressing

• 1/2 cup creamy peanut butter
• 1/4 cup lime juice
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 garlic clove, grated
• 1 teaspoon chili sauce
• 1/3 cup warm water, as needed

Substitutions

• Cooked shrimp can replace chicken and should reach 145°F.

Instructions

Step 1: Cook the Chicken

Season chicken, sear in oil 5 to 7 minutes per side until 165°F, rest 5 minutes, and slice.

Step 3: Whisk the Dressing

Whisk peanut butter, lime, soy sauce, honey, vinegar, ginger, garlic, and chili sauce; thin gradually with warm water.

Step 5: Dress the Noodles

Toss noodles with about two-thirds of the dressing until separated and coated.

Step 7: Finish

Top with sliced chicken, remaining dressing, peanuts, and cilantro and serve cool.

Keeping the Noodles Light

Rinse the cooked rice noodles with cold water, then let them drain thoroughly before dressing. Water clinging to the noodles dilutes the peanut dressing, while warm noodles soften the cabbage and cucumber too quickly. If the noodles tighten while they sit, loosen them with a spoonful of dressing rather than extra plain water.

How to Store Leftovers

Refrigerate chicken within 2 hours and keep noodles, vegetables, dressing, herbs, and peanuts separate for up to 3 days.

Freeze cooked chicken only; do not freeze the assembled noodle salad.

What to Serve With It

• fresh mango
• spring rolls
• iced green tea

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.