Asian Chicken and Rice Noodle Salad

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.

All You JUNE 2005

  • Yield: 4 Servings
  • Cook time:5 Minutes
  • Prep time:20 Minutes
  • Cost Per Serving:$2.13


  • 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.

Nutritional Information

Amount per serving
  • Calories: 486
  • Fat: 8g
  • Saturated fat: 2g
  • Protein: 35g
  • Carbohydrate: 66g
  • Fiber: 2g
  • Cholesterol: 93mg
  • Sodium: 1mg

Go to full version of

Asian Chicken and Rice Noodle Salad recipe