Chicken Salad With Rice Noodles |
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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 6 |
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This simple low cal salad is a great way to use up some Asian ingredients. The original recipe suggests to put the salad (chicken vegi) over the rice noodles but I tossed everything together. Recipe source: Bon Appetit (September 2007) Ingredients:
4 1/2 ounces rice sticks (malfun) |
4 garlic cloves |
1/4 cup soy sauce |
3 limes, juice of, only |
1 tablespoon peanut butter (i used low-fat peanut butter) |
2 teaspoons ginger, chopped |
1 1/4 teaspoons hot chili paste (sambal oeleck) |
1/4 cup canola oil (or your favorite vegetable oil) |
3 chicken breasts, cooked and shredded |
3 cups napa cabbage, shredded |
1 cup carrot, grated |
1 red bell pepper, cut into strips |
1 red onion, thinly sliced |
1 cucumber, halved lengthwise and sliced crosswise |
1/3 cup peanuts, chopped (optional) |
Directions:
1. Cook noodles in a pot of boiling water until tender (3 minutes); drain; and cut noodles in several places with scissors. (The original recipe suggests to spread noodles out on a platter, but I added them to the large salad bowl instead).
2. Puree next 7 ingredients (garlic - chili paste) in a blender and with machine running add oil, blending until dressing is smooth. Season with salt and pepper if desired. Set aside.
3. In a large salad bowl combine salad ingredients (chicken - cucumbers). (I tossed the salad ingredients with the noodles in the salad bowl).
4. Toss with dressing.
5. Although I tossed the noodles with the salad in the bowl, the original recipe suggests to arrange noodles on a platter and arrange salad on top of noodles and sprinkle with peanuts, passing additional dressing.
6. Can be served warm or is best refrigerated.
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