Rice Noodle Chicken Salad
Servings
2Serving size
about 4 cups saladThis recipe can be multiplied and will keep well for about 24 hours in the refrigerator.
Ingredients
| 4 quart Water |
| 3 ounce Brown rice noodles |
| 2 tsp. toasted sesame oil |
| 8 ounces Boneless, skinless chicken thighs |
| 1 large Carrots, raw (peeled and diced) |
| 1 small Red bell peppers (diced) |
| 2 medium Green onions (sliced crosswise) |
| 1 medium Cucumber (cubed) |
| 2 Tbsp. Peanut butter, no salt added |
| 2 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1/4 tsp. Red Pepper Flakes |
| 1/2 tsp. Lime zest |
| 1 lime yields Lime juice, raw |
| 4 Tbsp. Beer |
| 1/2 tsp. Tabasco sauce |
| 1/2 tsp. Sugar |
| 1 to taste Black pepper |
| 1/4 cup Coriander (cilantro) leaves, raw |
Instructions
When boiling add the rice noodles. Cook the rice noodles for about 2 to 3 minutes. Remove and run under cold water.
Place in a large mixing bowl with the sesame oil. Toss until the noodles are separated and coated with oil. Chill.
While the water for the noodles is heating place 1 quart water in a medium skillet over high heat.
When nearly boiling add the chicken thighs. Poach for about 12 minutes until the chicken is cooked through and remove to a plate. Let cool and then dice.
Add the carrot, peppers, green onions and cucumber to the bowl with the noodles. Toss well and chill.
Whisk together the peanut butter, soy sauce, red pepper flakes, lime zest, lime juice, beer, Tabasco, sugar and pepper until smooth.
Add the diced chicken and peanut sauce to the bowl with the noodles and vegetables. Add the cilantro leaves.
Toss until the salad is well coated with dressing and then place in the refrigerator or freezer until chilled. Serve.
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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 rice noodles. The texture is great and they are quick to cook. There are a few tricks though. One is to not overcook them or they will become gummy. Second is that they will stick together if not oiled or sauced almost immediately, especially if you’re going to use them in a salad like this recipe.