This Asian-flavored cold pasta salad is an all-in-one meal or popular side dish.
Ingredients
2 breast
Chicken breast, boneless, skinless
(cooked and sliced, or chopped)
454 gm
Rice noodles, dry
5 medium
Carrots
(peeled and thinly shaved into ribbons)
2 cucumber(s)
Cucumber
(thinly shaved into ribbons)
1 medium pepper(s)
Red bell pepper
(seeded and thinly sliced)
6 stalk(s)
Green onion
(chopped thinly)
1/4 bunch
Cilantro (coriander)
(fresh; chopped)
4 clove(s)
Garlic
(minced or pressed)
1 piece, 1-inch
Ginger root
(peeled and grated)
1/2 cup
Peanut butter, smooth
1/3 cup
Water
3 tbsp
Rice vinegar
2 tbsp
Sesame oil
2 tbsp
Soy sauce, low sodium
1 tbsp
Chili sauce, hot
(optional)
Instructions
Preheat the oven to 400F (200C) and line a baking sheet with tin foil.
Place chicken breasts on the lined baking sheet and bake for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
While the chicken is baking, cook the rice noodles according to the package directions. Rinse with cold water and set aside.
In a large mixing bowl, toss the rice noodles and chicken with the carrots, cucumber, red bell pepper, green onions, and cilantro until well combined
To make the sauce, add the garlic, ginger, peanut butter, water, rice vinegar, sesame oil, soy sauce, and chili sauce (if using) to a blender and blend until smooth. Add more water as needed to thin out the dressing.
Warm the dressing on the stovetop if preferred.
Pour the dressing over the noodle, vegetable, and chicken mixture and toss to coat.
Notes:
Quick Tip:
To save time, purchase a rotisserie chicken from the grocery store on the way home!
