Chicken Satay Noodle Salad
Transform your weeknight dinners with this vibrant and refreshing Chicken Satay Noodle Salad—a harmonious blend of tender, golden-brown chicken thighs, crisp vegetables, and silky rice noodles, all tossed in a creamy peanut satay dressing. Packed with bold flavors from zesty lime juice, soy sauce, and a touch of optional sriracha for spice, this easy-to-make salad is both satisfying and light. Fresh cilantro and a crunchy topping of crushed peanuts bring brightness and texture, making every bite irresistible. Perfect as a main course or side, this 35-minute dish delivers restaurant-quality appeal with minimal effort. Serve it up for a nourishing meal the whole family will love!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tbsp Olive oil
- 200 g Rice noodles
- 1 large Carrot
- 1 medium Cucumber
- 1 Red bell pepper
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Crushed peanuts
- 3 tbsp Creamy peanut butter
- 2 tbsp Soy sauce
- 2 tbsp Lime juice
- 2 tsp Honey
- 1 Garlic clove
- 1 tsp Sriracha sauce (optional)
- 2 tbsp Water
Instructions
Season the chicken thighs with salt and pepper.
Heat olive oil in a skillet over medium heat. Cook the chicken thighs for about 5-6 minutes per side or until golden brown and cooked through. Remove from the skillet, let rest for 5 minutes, then slice thinly.
Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Peel the carrot into long ribbons using a vegetable peeler. Slice the cucumber into thin half-moons and the red bell pepper into thin strips.
In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, minced garlic, sriracha sauce (if using), and water until smooth. Adjust the consistency by adding more water if needed.
In a large serving bowl, combine the cooked rice noodles, carrot ribbons, cucumber slices, red bell pepper, and cilantro leaves. Toss to combine.
Drizzle the satay dressing over the salad and gently toss to coat evenly.
Top the salad with the sliced chicken and sprinkle with crushed peanuts for garnish.
Serve immediately and enjoy this fresh, flavorful dish!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.1 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 698 mg | 15% | |
*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.
