Asian Peanut Chicken Salad
Servings
2Serving size
about 2 1/2 cupsThis recipe can be multiplied. This recipe will keep well overnight, but keeping it much longer than that will cause the noodles to start breaking apart.
Ingredients
| 8 ounces Boneless, skinless chicken breast |
| 1 spray Spray olive oil |
| 3 quart Water |
| 4 ounces Rice noodles, dry |
| 2 tsp. Sesame oil |
| 2 Tbsp. Peanut butter, no salt added |
| 1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1/2 tsp. Lime zest (minced) |
| 1/2 lime yields Lime juice, raw |
| 3 Tbsp. Fat free mayonnaise |
| 1/8 tsp. Cayenne pepper |
| 2 tsp. Ginger root, raw (peeled and minced) |
| 1/2 medium Yellow bell peppers (diced) |
| 1/2 Medium Green bell peppers (diced) |
| 2 Medium stalk Celery, raw (diced) |
| 3 medium (4-1/8 inch long) Green onions (sliced crosswise) |
Instructions
When the oven is set to preheat, place the water in a large stock pot over high heat. When the water boils, add the rice noodles. Reduce the heat to medium high and cook the noodles at a slow boil, stirring frequently. Meanwhile, make sure to turn the chicken breasts at least once.
While the noodles are cooking, place the sesame oil in a medium Pyrex or stainless bowl. When the noodles are done, drain them and immediately place them in the bowl. Toss to completely coat the noodles with the oil.
Place the peanut butter, soy sauce, lime zest, lime juice, mayonnaise, cayenne pepper and ginger in another bowl. Mix well.
Add the diced peppers and celery to the bowl. Fold together with the dressing. Add the noodles and fold together. Make sure to scrape all of the remaining sesame oil from the bowl into the bowl with the noodles and veggies.
When the chicken is done (after about 20 minutes), remove it from the oven and let cool. Cut the chicken into 1/2 inch cubes and add to the bowl with the dressing, vegetables and noodles. Fold in the green onions. Chill for at least two hours.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love using rice noodles in salads, but you have to handle them just right. The noodles, sometimes called cellophane noodles, can become quite gummy when they are overcooked. If you’ve had a bad version of Pad Thai, you know what I mean.
The key is to keep the water going at a slow boil and stir the noodles almost from the moment you add them to the pot. Keep a close eye on them and don’t overcook them. At about the 7 minute mark start tasting for doneness. When they have just a very slight chewiness they are ready. You can drain them in a colander, but I just use tongs to pick up the noodles and let them drain into the pan. Shake them a bit and then toss them into the bowl with the oil, which will coat them and keep them from sticking together too much.
This recipe works well with grilled flank steak, scallops or shrimp.