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Thai Noodle Chicken Salad

Thai Noodle Chicken Salad

Oxmoor House JANUARY 2006

  • Yield: 4 servings (serving size: 2 cups salad and 1 teaspoon nuts)
  • Prep time: 35 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 388
  • Fat: 11.7g
  • Saturated fat: 2.3g
  • Protein: 24.7g
  • Carbohydrate: 50.1g
  • Cholesterol: 56mg
  • Iron: 2.9mg
  • Sodium: 815mg
  • Calories from fat: 27%
  • Fiber: 3.3g
  • Calcium: 46mg

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Thai Noodle Chicken Salad Recipe