Thai Chicken Noodle Salad
Recipe from
Family Circle
You can have this quick salad on the table in less time than it takes to pick up take-out. Using strips of rotisserie chicken and ramen noodles keeps prep time down to 20 minutes.
Servings:
6 servings
Prep Time:
15 mins
Total Time:
20 mins
Ingredients
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1rotisserie chicken (2-1/2 pounds)see savings
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4 cupswatersee savings
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2 packages(3 ounces each) ramen noodlessee savings
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3/4 cupreduced-fat creamy peanut butter, at room temperaturesee savings
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3/4 cuplight coconut milksee savings
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1/4 cuplime juicesee savings
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1/4 cupchopped fresh cilantrosee savings
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1 tablespoonsugarsee savings
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3/4 teaspoonsaltsee savings
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1/4 teaspooncayennesee savings
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6scallions, trimmed, thinly slicedsee savings
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1 smallseedless cucumber, pared, halved lengthwise, cut into 1/4-inch slicessee savings
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Directions
1.
Discard skin from rotisserie chicken. Remove meat; cut into strips. In medium-size saucepan, bring water to boiling. Break each package of noodles into 4 (save seasoning packets for future use). Add ramen noodles to boiling water. Remove from heat; let stand, covered, 5 minutes.
2.
Meanwhile, in large bowl, whisk together peanut butter, coconut milk, lime juice, cilantro, sugar, salt and cayenne until smooth. Add chicken, scallions and cucumber to peanut butter mixture.
3.
Drain noodles; rinse with cold water. Add to large bowl with chicken mixture; toss thoroughly.
Nutrition information
Per serving: Calories 476, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 67 mg, Sodium 817 mg, Carbohydrate 30 g, Fiber 3 g, Protein 35 g. Percent Daily Values are based on a 2,000 calorie diet.
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