Asian Chicken and Rice Noodle Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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No time to cook? Pick up a rotisserie chicken and try one of these quick, tasty meals. There's nothing more convenient than having half the preparation done for you before you even start making dinner. These ethnic-inspired dishes use rotisserie chicken as the starting point and are ready in less than 30 minutes. Ingredients:
8 ounces rice noodles |
3 cups diced cooked chicken (about 10 oz.) |
1 cup mung bean sprouts |
4 scallions, thinly sliced |
1 carrot, peeled and grated |
1/4 cup chopped fresh coriander |
1/3 cup chopped unsalted, dry-roasted peanuts (optional) |
Directions:
1. Whisk together fish sauce, sugar, lime juice, garlic, red pepper flakes and, last, water. Set aside.
2. Place noodles in a large bowl in sink; cover them with hot water and let stand for 10 minutes. Meanwhile, bring a large pot of water to a boil. Drain noodles and add to pot; cook, stirring, until tender, 3 to 4 minutes. Drain and rinse with cold water until cool.
3. Transfer noodles to a large salad bowl. Add chicken and remaining ingredients; toss well. Pour half of dressing on salad and toss again. Add more dressing as desired.
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