Chicken-Salad-With-Rice-Noodles0.jpg

Chicken-Salad-With-Rice-Noodles1.jpg

Chicken-Salad-With-Rice-Noodles2.jpg

INGREDIENTS

  • 4 1/2 ounces rice sticks (malfun)

    • For the dressing

  • 4 garlic cloves
  • 1/4 cup soy sauce
  • 3 limes, juice of , only
  • 1 tablespoon peanut butter (I used low-fat peanut butter)
  • 2 teaspoons ginger , chopped
  • 1 1/4 teaspoons hot chili paste (sambal oeleck)
  • 1/4 cup canola oil (or your favorite vegetable oil)

    • For the salad

  • 3 chicken breasts , cooked and shredded
  • 3 cups napa cabbage , shredded
  • 1 cup carrots , grated
  • 1 red bell pepper , cut into strips
  • 1 red onion , thinly sliced
  • 1 cucumber , halved lengthwise and sliced crosswise
  • 1/3 cup peanuts , chopped (optional)

DIRECTIONS

  1. Cook noodles in a pot of boiling water until tender (3 minutes); drain; and cut noodles in several places with scissors. (The original recipe suggests to spread noodles out on a platter, but I added them to the large salad bowl instead).
  2. Puree next 7 ingredients (garlic - chili paste) in a blender and with machine running add oil, blending until dressing is smooth. Season with salt and pepper if desired. Set aside.
  3. In a large salad bowl combine salad ingredients(chicken - cucumbers). (I tossed the salad ingredients with the noodles in the salad bowl).
  4. Toss with dressing.
  5. Although I tossed the noodles with the salad in the bowl, the original recipe suggests to arrange noodles on a platter and arrange salad on top of noodles and sprinkle with peanuts, passing additional dressing.
  6. Can be served warm or is best refrigerated.