Chicken Cellophane Noodle Salad with Peanut Dressing
Brighten up your mealtime with this vibrant Chicken Cellophane Noodle Salad with Peanut Dressing, a perfect blend of refreshing vegetables, tender chicken, and silky bean thread noodles tossed in a creamy, tangy peanut dressing. This quick and easy recipe combines shredded carrots, crisp cucumbers, sweet red bell peppers, and fresh cilantro for a colorful medley of textures and flavors. The luscious peanut dressing, made with creamy peanut butter, soy sauce, lime juice, and a hint of honey, ties everything together with just the right balance of savory and sweet. Finished with a crunch of roasted peanuts, this salad is a feast for both the eyes and the palate. Ready in under 30 minutes, it’s ideal for busy weeknights or as a crowd-pleasing dish for gatherings. Serve it chilled or at room temperature for a light yet satisfying meal. Perfect as a gluten-free option, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 200 grams Cellophane noodles (bean thread noodles)
- 2 medium Chicken breast, cooked and shredded
- 1 large Carrot, shredded
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, julienned
- 0.5 cup Cilantro, chopped
- 3 stalks Scallions, thinly sliced
- 0.25 cup Roasted peanuts, chopped
- 3 tablespoons Peanut butter
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 2 tablespoons Lime juice, freshly squeezed
- 1 clove Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
- 2 tablespoons Water (as needed)
Instructions
Boil water in a medium pot. Add the cellophane noodles and cook for 3–4 minutes, or as per package instructions, until they are soft but still slightly firm. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the cooked cellophane noodles, shredded chicken, carrot, cucumber, red bell pepper, cilantro, and scallions.
Prepare the dressing by whisking together the peanut butter, soy sauce, rice vinegar, honey, lime juice, minced garlic, grated ginger, sesame oil, and water in a small bowl. Add a little more water, 1 teaspoon at a time, if the dressing is too thick, until it reaches a smooth pourable consistency.
Pour the peanut dressing over the noodle and vegetable mixture. Toss well to ensure everything is evenly coated.
Taste and adjust seasoning if necessary, adding a bit more soy sauce for saltiness or lime juice for tanginess.
Transfer the salad to a serving plate or bowl. Garnish with chopped roasted peanuts.
Serve immediately at room temperature, or refrigerate for 15–20 minutes for a chilled version. Enjoy!
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 39.6 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 276 mg | 21% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2165 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
