What’s For Dinner?
Chicken Noodle Salad
(First star is lowest, fourth star is highest)
2006 Golden Whisk Awards
(Our top 10 recipes of the year)
A great way to use up leftover chicken. There's a little extra chopping, but don't get discouraged; it's worth it. Look for roasted chile paste and fish sauce in the ethnic aisle of your supermarket.
Hands on time: 15 minutes Total time: 15 minutes Serves: 6
For the salad:
8 to 9 ounces thin rice noodles (or thin rice vermicelli)
2 cups cooked (leftover) diced chicken breast
1 cup fresh snow peas, cut into thin strips
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
3/4 cup unsalted or lightly salted roasted cashew nuts
For the dressing:
1 (8-ounce) can drained diced water chestnuts
2 to 4 tablespoons roasted red chile paste (according to your "hot" food preference)
3 tablespoons fish sauce or soy sauce
3 tablespoons light brown sugar
2 tablespoons fresh lime juice
Meanwhile, in a small bowl, combine water chestnuts, chile paste, fish or soy sauce, brown sugar and lime juice; mix well. Pour over salad ingredients and toss to coat. Serve immediately.