Asian Chicken and Rice Noodle Salad

Asian Chicken and Rice Noodle Salad Recipe
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.


4 Servings

Cost per Serving:


Recipe Time

Prep: 20 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 486
Fat 8 g
Satfat 2 g
Protein 35 g
Carbohydrate 66 g
Fiber 2 g
Cholesterol 93 mg
Sodium 1 mg


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)


Whisk together fish sauce, sugar, lime juice, garlic, red pepper flakes and, last, water. Set aside.

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.

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.

June 2005
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