Thai Chicken Noodle Salad
A perfect luncheon salad to make with leftover cooked chicken. Fresh, crunchy and light – a perfect summer lunch! Omit almonds to make nut-free.
Dressing:
¼ cup of white vinegar
2 ½ tablespoons sugar
1/2 teaspoon ground ginger (or use 1 teaspoon of fresh grated)
Salt and pepper, to taste
4 cups of boiling water
One 3.25-ounce package of gluten-free cellophane noodles (Check label for allergens)
1 cup of snow peas, cut in half
2-3 chicken breasts - cooked, cut into thin ½” slices
4-6 ounces of water chestnuts, cut into thin slivers
½ cucumber, peeled and chopped
¼ cup of sliced almonds - optional (Omit for nut-free)
Make the dressing by combining all the dressing ingredients in a small bowl. Whisk well, cover and place in refrigerator.
While the dressing is chilling, place the cellophane noodles and the cut snow peas in a large bowl. Carefully pour 4 cups of boiling water over the noodles and peas, and let sit for about 8-10 minutes until the noodles are soft and tender. Drain well and rinse under water. Drain well again and let sit in the colander to remove all excess water. Pat dry with a clean cloth or paper towel. Once all water is drained, place back into the large bowl.
Combine the chopped cucumber, water chestnuts and sliced chicken in with the noodles/peas and gently toss. Next add the dressing and toss again to coat.
Place in serving bowls and top with a sprinkle of sliced almonds, if desired (omit almonds to make nut free).
Serves 4.
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