Ingredients
- Cooked chicken breast, shredded: 2 cups
- Shredded carrots: 1 cup
- Shredded red cabbage: 1 cup
- Chopped green onions: 1/2 cup
- Chopped cilantro: 1/4 cup
- Rice noodles, cooked and cooled: 4 ounces
- Peanut butter: 1/4 cup
- Rice vinegar: 2 tablespoons
Instructions
- Step 1: Prepare the peanut dressing by whisking together the peanut butter, rice vinegar, soy sauce (optional, to taste), honey (optional, to taste), and a little water to achieve desired consistency.
- Step 2: In a large bowl, combine the shredded chicken, carrots, red cabbage, green onions, cilantro, and cooked rice noodles.
- Step 3: Pour the peanut dressing over the salad and toss to combine thoroughly.
- Step 4: Refrigerate for at least 15 minutes to allow flavors to meld.
- Step 5: Serve chilled and enjoy! Garnish with chopped peanuts or sesame seeds, if desired.
Notes
- To prevent the salad from getting soggy, store the dressing separately and toss just before serving.
- This salad is best served cold, but if needed, a quick stir will help redistribute the dressing without heating.
- Garnish with a sprinkle of toasted sesame seeds and a lime wedge for an extra pop of flavor.
- For a richer peanut flavor, try using natural peanut butter and add a dash of chili garlic sauce to the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American