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Chicken Noodle Salad

Chicken Noodle Salad

A spicy Thai-inspired cold noodle salad full of veggies and great flavor with a lemongrass dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course, Salad
Cuisine American, Asian, thai
Servings 6

Ingredients
  

  • 2 lb Chicken Thighs boneless, skinless
  • 1 qt Chicken Broth
  • 1 tbsp Ginger Powder
  • 2 lb Thin Spaghetti Noodles
  • ½ Medium Red Cabbage Head shredded
  • 1 cup Carrots julienned
  • 4 Green Onions chopped
  • 1 cup Roasted Peanuts rough chopped, plus more for garnish
  • 1 cup Cilantro chopped
  • ¼ cup Thai Basil chopped

For the Lemongrass Dressing

  • ¼ cup Rice Wine Vinegar
  • ½ cup Oil
  • 1 tbsp Chili Oil
  • ¼ cup Soy Sauce or Tamari
  • 6 in Lemongrass stalk smashed and minced
  • 3 Garlic Cloves minced
  • 1 tbsp Fresh Ginger minced
  • ½ tsp Cayenne Pepper

Instructions
 

  • Start water boiling for pasta.
  • In a sauce pan over medium heat, add chicken broth, ginger powder and chicken. Cook for 20 minutes. Remove from pan and let cool completely. Shred.
  • Cook pasta as directed on package. Drain in colander and rinse thoroughly with cold water to stop cooking. Add to large bowl.
  • Add dressing ingredients in a pint mason jar. Secure lid and shake vigorously to combine.
  • Add remaining ingredient to noodles in large bowl. Add cooled and shredded chicken. Pour dressing over top. Toss to evenly coat. Serve right away or cover and store in the refrigerator or up to 3 days.
Keyword carrots, Chicken, cilantro, dressing, Garlic, ginger, lemongrass, noodles, peanut, rice vinegar, soy, soy sauce, thai basil
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