Who doesn’t love a vibrant fresh salad…with a touch of noodles!
Most of my recipes are built from scratch and with a touch of inspiration from various IG recipe reels and bloggers. I really do my best to mix and match what I have in my fridge. I see bell peppers and cilantro, I immediately think Asian, Thai, or Mexican food. Then I pick a protein… I have shrimp, chicken, or steak… I see what else I have in the fridge, then it’s go time. Tonight it was this Chinese chicken salad, and I wanted lots of veggies, but also a little carb.
I hope you enjoy this super fresh, healthy, and filling salad!
Ingredients:
2-4 Chicken Thighs (1 for each person)
Salad:
2 Bell Peppers (two different colors if possible)
1 Bunch of cilantro - chopped1
1/8 Cup peanuts chopped
2 Cups shredded cabbage
2 Cups shredded slaw
1 Cup shredded carrots
1/2 Cup edamame
Noodles:
1/2 Package of Thai Kitchen Stir Fly Noodles
Dressing/Sauce:
1/2 C natural peanut butter
1/4 C water
4 Tbs soy sauce
3 Tbs rice vinegar
1 Tbs maple syrup
1 Tbs toasted sesame oil
2 Tsp Sirracha
1 Tsp ginger paste or minced
1 Tsp minced garlic
Directions:
Grill or cook chicken however you like it best. I have a flat top so I season the chicken thighs with salt pepper and cook on there.
Cook noodles according to package. Drain and rinse with cold water and set aside.
Add all salad ingredients in a large bowl.
In a separate bowl or container, mix together all the sauce ingredients..
Once noodles are cool, add to salad bowl and toss with A LITTLE peanut sauce (you can aways add more sauce). Add salad mixture to shallow bowl, top with diced cooked chicken thighs, chopped cilantro, and chopped peanuts.
Please enjoy and share with friends and family. Let me know if you LOVED this recipe!
Happy cooking!
Salad Bowl:
Finished Meal:
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