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Category: Salads

Thai Chicken Salad With Rice Noodles

Thai Chicken Salad With Rice Noodles
Genaro Molina / Los Angeles Times

Leftover cooked chicken may seem like the house guest that never leaves. But rather than tossing it from the refrigerator, get a little creative with this Thai-inspired chicken-noodle salad. It's flavorful, healthful and quick, and lends itself well to parties ... Read more

Total time: 30 minutes | Serves 6
  • 1 (8-ounce) package thin rice noodles
  • 5 tablespoons fish sauce
  • 3 tablespoons sugar
  • 1/2 cup lime juice
  • 1 Thai chile, finely minced
  • 1 clove garlic, minced
  • 4 cooked boneless, skinless chicken breasts, shredded (about 1 1/2 pounds)
  • 3/4 cup shredded carrots
  • 1 cup bean sprouts
  • 1 bunch green onions, thinly sliced
  • 1/2 bunch cilantro, coarsely chopped
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons chopped Thai basil
  • 1/2 cup unsalted peanuts, coarsely chopped
  • Peanuts, basil leaves and bean sprouts, for optional garnish

Step 1Bring the water to a boil in a large pot. Turn the heat off and add the noodles. Let them soak until softened, 1 minute. Drain the noodles and rinse them with cold water. Place them in a large bowl.

Step 2Whisk together the fish sauce, sugar, lime juice, chile and garlic.

Step 3Add the chicken to the noodles, along with the carrots, bean sprouts, onions, cilantro, mint, basil and peanuts. Add the dressing and toss well.

Step 4Garnish the salad with extra peanuts, whole basil leaves, and bean sprouts if desired.

Each serving:
359 calories; 710 mg sodium; 96 mg cholesterol; 10 grams fat; 2 grams saturated fat; 25 grams carbohydrates; 41 grams protein; 2.78 grams fiber.
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