Thai Noodle Chicken Salad



4 servings (serving size: 2 cups salad and 1 teaspoon nuts)

Recipe from

Oxmoor House

Recipe Time

Prep: 35 Minutes

Nutritional Information

Calories 388
Fat 11.7 g
Satfat 2.3 g
Protein 24.7 g
Carbohydrate 50.1 g
Cholesterol 56 mg
Iron 2.9 mg
Sodium 815 mg
Caloriesfromfat 27 %
Fiber 3.3 g
Calcium 46 mg


1 (6-ounce) package rice sticks (rice-flour noodles)
1 large cucumber
2 (6-ounce) packages oven-roasted chicken breast cuts (such as Louis Rich)
5 cups torn romaine lettuce
1 1/2 cups thin red bell pepper strips
1/3 cup thinly sliced green onions
1/4 cup chopped fresh basil
1/4 cup fresh lime juice
1 tablespoon light brown sugar
2 tablespoons dark sesame oil
1 tablespoon hot chili sauce (such as Sriracha)
4 teaspoons chopped dry-roasted cashews or peanuts


Prepare noodles according to package directions.

While noodles stand, peel cucumber, and quarter lengthwise; discard seeds. Thinly slice cucumber.

Drain noodles, and place in a large bowl. Add cucumber, chicken, lettuce, bell pepper, and green onions; toss gently.

Combine basil and next 4 ingredients in a small bowl; stir well. Pour dressing over salad; toss well. Sprinkle each serving with nuts. Serve immediately.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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