Glass-Noodle Salad with Chicken and Shrimp

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 13%
  • Fat: 3.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 21.1g
  • Carbohydrate: 34.5g
  • Fiber: 1.6g
  • Cholesterol: 113mg
  • Iron: 2.7mg
  • Sodium: 1250mg
  • Calcium: 60mg


  • Dressing:
  • 1/2 cup sugar
  • 1/4 cup Thai fish sauce
  • 3 tablespoons palm sugar or light brown sugar
  • 2 tablespoons cider vinegar
  • 1/2 cup fresh lime juice
  • 1 tablespoon minced fresh cilantro stems
  • 1 teaspoon minced bird chile or 2 teaspoons minced serrano chile
  • 1 garlic clove, minced
  • Salad:
  • 2 ounces uncooked bean threads (cellophane noodles)
  • 2 cups cooked, peeled, chopped shrimp (about 1/2 pound)
  • 6 ounces cooked chicken breast, cut into 1/4-inch strips
  • 2 cups torn romaine lettuce
  • 1 cup chopped tomato
  • 1/2 cup thinly sliced onion
  • 1/3 cup thinly sliced celery
  • 2 tablespoons chopped, dry-roasted peanuts
  • 2 tablespoons minced fresh cilantro stems
  • 2 teaspoons minced bird chile or 4 teaspoons minced serrano chile


  1. To prepare the dressing, combine the first 4 ingredients in a small saucepan. Bring to a boil, and cook for 2 minutes or until the sugar dissolves. Cool; stir in the lime juice, 1 tablespoon cilantro, 1 teaspoon chile, and garlic.
  2. To prepare the salad, cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain. Coarsely chop noodles. Combine noodles, shrimp, and next 5 ingredients (shrimp through celery) in a large bowl. Drizzle the dressing over the salad; toss gently to coat. Sprinkle with peanuts, 2 tablespoons cilantro, and 2 teaspoons chile.
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