Noodle Salad with Poached Chicken and Peanut Lime Dressing
Elevate your lunch or light dinner with this vibrant Noodle Salad with Poached Chicken and Peanut Lime Dressing. This refreshing dish combines tender rice noodles, shredded poached chicken, and a colorful medley of crisp vegetables like cucumber, carrot, and red bell pepper, all tossed in a creamy and zesty peanut lime dressing. The dressing, made from natural peanut butter, lime juice, soy sauce, and a hint of sesame oil, perfectly balances nutty, tangy, and savory flavors. Fresh herbs like cilantro and mint add a fragrant boost, while a sprinkle of chopped peanuts provides a satisfying crunch. Quick to prepare in just 40 minutes and packed with wholesome ingredients, this versatile dish can be served chilled or at room temperature, making it the ideal recipe for meal prepping, picnics, or weekday lunches. Looking for a little heat? Add a pinch of red chili flakes for an extra kick!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams rice noodles
- 2 pieces boneless, skinless chicken breasts
- 1 liter water
- 1 teaspoon salt
- 1 piece cucumber, julienned
- 1 piece carrot, julienned
- 1 piece red bell pepper, thinly sliced
- 3 stalks spring onions, thinly sliced
- 0.5 cup fresh cilantro, chopped
- 0.25 cup fresh mint, chopped
- 0.25 cup natural peanut butter
- 3 tablespoons lime juice
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 tablespoons chopped peanuts
- 0.5 teaspoon red chili flakes (optional)
Instructions
Bring 1 liter of water to a gentle boil in a medium saucepan. Add a teaspoon of salt and gently lower the chicken breasts into the water. Reduce the heat to low and simmer for 12-15 minutes, or until the chicken is cooked through. Remove the chicken from the water and set aside to cool.
While the chicken cools, prepare the rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
In a large mixing bowl, combine the julienned cucumber, carrot, red bell pepper, spring onions, cilantro, and mint.
Once the chicken has cooled, shred it into bite-sized pieces using your hands or two forks, and add it to the mixing bowl with the vegetables.
To make the peanut lime dressing, whisk together peanut butter, lime juice, soy sauce, sesame oil, honey, grated ginger, and minced garlic in a small bowl. If desired, add red chili flakes for a bit of heat. Adjust the taste with more soy sauce or lime juice as needed.
Pour the dressing over the vegetables, chicken, and noodles. Toss everything together until evenly coated.
Divide the noodle salad among serving plates. Sprinkle chopped peanuts over the top as garnish before serving.
Serve the salad immediately or refrigerate for up to 2 hours for a chilled version.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5222 mg | 227% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 41.5 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3086 mg | 66% | |
*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.
