Thai Peanut Chicken Noodle Salad
Enjoy a flavorful lunch bowl with noodles, grilled chicken, crisp veggies, and a creamy peanut dressing. This salad is a perfect balance of comforting and fresh flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling/Pan-frying and Tossing
- Cuisine: Thai-inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 8 ounces dried linguine or spaghetti
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced cucumber
- 1/2 cup chopped peanuts
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- For the Peanut Dressing:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 2-4 tablespoons hot water, to thin
Instructions
- Grill or pan-fry the chicken breasts until cooked through. Let them cool slightly, then slice or chop them.
- Cook the linguine according to package directions. Drain and rinse with cold water to prevent sticking.
- In a large bowl, whisk together all the ingredients for the peanut dressing until smooth. Add hot water, one tablespoon at a time, until the dressing reaches your desired consistency.
- Add the cooked noodles, shredded carrots, red bell pepper, cucumber, grilled chicken, chopped peanuts, cilantro, and mint to the bowl with the dressing.
- Toss everything gently until well combined and coated with the dressing.
- Serve immediately or chill for later.
Notes
- For a vegetarian option, substitute the chicken with firm tofu or edamame.
- Adjust the amount of hot water in the dressing to achieve your preferred thickness.
- Feel free to add other vegetables like snap peas, broccoli florets, or bean sprouts.
- If you don’t have rice vinegar, apple cider vinegar can be used as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 550
- Sugar: Approximately 15g
- Sodium: Approximately 800mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 20g
- Trans Fat: 0g
- Carbohydrates: Approximately 50g
- Fiber: Approximately 5g
- Protein: Approximately 30g
- Cholesterol: Approximately 80mg
Find it online: https://spoonsprout.com/thai-peanut-chicken-noodle-salad/