Asian Chicken Salad

Salad Ingredients

  • One 16-ounce package rice noodles
  • ¹/3 cup minced fresh cilantro
  • ¹/3 cup minced fresh mint
  • 3 tablespoons chopped salted peanuts
  • 4 scallions (the white portion), thinly sliced
  • 2 breasts rotisserie chicken, cut into cubes
  • 2 medium carrots, cut into ribbons (or 1 cup pre-shredded carrots)
  • 1/2 English cucumber, diced

Dressing Ingredients

  • 1/4 cup plus 2 tablespoons soy sauce
  • 3 tablespoons fish sauce (near soy sauce in the grocery store)
  • 3 tablespoons honey
  • 3 tablespoons rice vinegar (plain not seasoned)
  • 2 tablespoons lime juice
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons sesame oil
  • 2 cloves garlic, grated
  • 1 jalapeño, seeded and minced (optional but will give salad a nice kick … and remember to wash your hands well with soap and water after mincing the peppe

Directions

1. Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly.

2. Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.

3. In a separate bowl, whisk together the soy sauce, fish sauce, honey, vinegar, lime juice, ginger, oil, garlic and jalapeño in a medium bowl.

4. Toss the salad with the sauce. Serve immediately or refrigerate until ready to serve.

NOTE

To see the recipe demonstrated, click here.

SOURCE: foodnetwork.com