6

Thai Peanut Noodle and Veggie Salad

Total Time
12 min
Prep
10 min
Cook
2 min
Serves
2
Difficulty
Easy
Skip the takeout and try our veggie-packed, Thai-inspired salad instead! It’s super flavorful and simple to make.
Ingredients

powdered peanut butter

3 Tbsp

water

2 Tbsp, warm

soy sauce

2 tsp

sesame oil

2 tsp

rice wine vinegar

2 tsp

minced ginger

½ tsp, fresh

table salt

¼ tsp

cooked rice noodles

7 oz

shredded carrot(s)

cup(s)

cucumber(s)

cup(s), seeded, thin sliced

sweet red pepper(s)

cup(s), thin sliced

cilantro

¼ cup(s), additional for garnish

fresh mint leaves

2 Tbsp, additional for garnish

uncooked scallion(s)

2 Tbsp, chopped, additional for garnish

jalapeño pepper(s)

1 Tbsp, minced

uncooked boneless skinless chicken breast(s)

3 oz

Instructions

  1. To make dressing: Combine powdered peanut butter and water until smooth.
  2. Whisk in remaining ingredients and keep chilled until ready to serve.
  3. When ready to eat, combine all salad ingredients and toss well with dressing.
  4. Cook chicken according to package instructions. Cut chicken into slices and toss into salad.
  5. Serve salad topped with additional mint, cilantro, and scallion.
Notes
Serving size: 1 cup salad plus chicken breast

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