Thai Chicken Noodle Salad Gluten Free
Light, vibrant, and bursting with bold flavors, this Thai Chicken Noodle Salad is a gluten-free masterpiece that blends fresh veggies, tender shredded chicken, and silky rice noodles with an irresistible peanut-lime dressing. Packed with julienned carrots, crisp bell peppers, and fragrant herbs like cilantro and mint, this dish delivers a delightful combination of textures and zesty Asian-inspired flavors. Topped with roasted peanuts for a satisfying crunch, it's both refreshing and hearty—a perfect choice for a quick lunch, crowd-pleasing side, or a wholesome dinner. Ready in just 35 minutes, and ideal for meal prep, this salad is a gluten-free recipe you'll find yourself craving on repeat!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 pieces Cooked chicken breast, shredded
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 small Cucumber, julienned
- 3 stalks Green onions, sliced
- 0.5 cup Fresh cilantro, chopped
- 0.25 cup Fresh mint, chopped
- 0.25 cup Roasted peanuts, chopped
- 3 tablespoons Gluten-free soy sauce or tamari
- 2 tablespoons Natural peanut butter
- 2 tablespoons Lime juice
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Sesame oil
- 1 clove Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 0.25 teaspoon Crushed red chili flakes (optional)
Instructions
Bring a pot of water to a boil. Cook the rice noodles according to the package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
In a medium bowl, prepare the dressing by whisking together the gluten-free soy sauce or tamari, peanut butter, lime juice, honey or maple syrup, sesame oil, minced garlic, grated ginger, and crushed red chili flakes (if using). Adjust seasoning to taste.
In a large mixing bowl, combine the cooked rice noodles, shredded chicken, carrot, red bell pepper, cucumber, green onions, cilantro, and mint.
Pour the dressing over the salad ingredients and toss to combine evenly.
Transfer the salad to a serving platter or individual bowls. Sprinkle the roasted peanuts on top for added crunch.
Serve immediately or chill in the refrigerator for up to 2 hours before serving for a refreshing, cool dish.
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3456 mg | 150% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 35.3 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2425 mg | 52% | |
*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.
