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5 from 3 votes

Asian Noodle Salad with Chicken & Peanut Dressing

This Asian noodle salad is made with rice noodles, fresh veggies, crunchy peanuts, and juicy marinated chicken tossed with a sweet and tangy peanut dressing. Hearty and filling, it’s a quick and easy salad you’ll look forward to eating!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Main Course, Salad
Cuisine: American, Asian
Diet: Gluten Free, Kosher, Low Calorie, Low Lactose
Keyword: Asian Noodle Salad, Asian noodle salad recipe, Peanut Salad
Servings: 4
Author: Carmen Sturdy

Ingredients

Chicken

  • 5 chicken thighs
  • 3 tbsp honey (or maple syrup)
  • 3 tbsp soy sauce (or tamari or coconut aminos)
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Peanut Dressing

  • ¼ cup peanut butter
  • ¼ cup soy sauce (or tamari or coconut aminos)
  • 2 tbsp apple cider vinegar (or rice vinegar)
  • 1 tbsp honey
  • 1 clove garlic
  • 1 inch piece ginger root
  • 1 tbsp water

Salad

  • 5 oz rice noodles
  • 4 cups chopped romaine
  • 2 persian cucumbers thinly sliced
  • 1 cup grated carrot
  • ⅔ cup chopped cilantro + more for garnish
  • ½ cup chopped peanuts + more for garnish
  • 1 bunch scallions chopped
  • 1 fresno chili cut in half, deseeded and thinly sliced
  • 3-4 tbsp Chili crisp or your favorite chili oil

Instructions

  • Add the chicken thighs to a bowl along with the honey, soy sauce and ginger powder, garlic powder and salt. Toss to coat and leave to marinate for a few minutes.
  • Make the dressing by combining all of the dressing ingredients in a nutribullet or high speed blender and blending until smooth. Taste and adjust the flavor as desired by adding more honey, vinegar etc.
  • Cook the noodles according to the package instructions and then place in a colander and run under cold water
  • Heat a skillet on medium high heat. Add in the chicken thighs plus and of the excess sauce from the bowl and leave the chicken to cook for 5-6 minutes per side until golden brown in color. Once cooked through place on a cutting board and slice, spoon any excess sauce from the pan overtop
  • Add the lettuce and noodles to a large salad bowl along with the cucumbers, cilantro, scallions, peanuts and sliced chili. Finally add the chicken and pour the dressing overtop. Toss until well coated. Serve with chili oil/chili crisp spooned overtop for an additional kick of spice and garnish with additional peanuts and cilantro

Nutrition

Calories: 637kcal | Carbohydrates: 57g | Protein: 31g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 2122mg | Potassium: 621mg | Fiber: 3g | Sugar: 21g | Vitamin A: 5486IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 3mg