Chicken and Glass Noodle Salad

Photo: John Autry; Styling: Lindsey Ellis Beatty

To ensure the noodles get soft, soak them in the hottest water you can get from your tap. The salad is moderately spicy; reduce the chile paste by 1 teaspoon or omit it for a milder dish.

Yield: 4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons peanuts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 346
  • Fat: 11.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 3.5g
  • Protein: 27.1g
  • Carbohydrate: 34.1g
  • Fiber: 2.4g
  • Cholesterol: 60mg
  • Iron: 2.1mg
  • Sodium: 589mg
  • Calcium: 44mg

Ingredients

  • 1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 2 teaspoons sambal oelek (ground fresh chile paste) or chile paste with garlic
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup matchstick-cut or grated carrot
  • 1/2 cup red bell pepper strips
  • 1/3 cup thinly sliced shallots
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon chopped fresh mint
  • 1/2 cup chopped unsalted dry-roasted peanuts

Preparation

  1. 1. Place noodles in a large bowl. Cover with very hot tap water, and let stand 15 minutes.
  2. 2. While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.
  3. 3. Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.
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