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Chicken Noodle Salad


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Cuisine: Salad
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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

Ingredients:

    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

Instructions:

In a medium pan, bring 4 cups water to boil; turn off heat, add noodles and let them soak in hot water 8 to 10 minutes or until noodles are soft and tender. Drain and rinse in cold water 30 seconds; place in a large bowl. Add chicken, snow peas, green onions, cilantro and cashews; set aside.
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.

Nutrition:

Per serving: 368 calories (percent of calories from fat, 25), 19 grams protein, 49 grams carbohydrates, 3 grams fiber, 10 grams fat (2.2 grams saturated), 40 milligrams cholesterol, 900 milligrams sodium.

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