Thai Peanut Chicken Ramen Noodle Salad.
A fresh mix of lettuce, carrots, cucumbers, ramen noodles, shredded chicken, and avocado. Toss it all up with a sweet and spicy Thai peanut sauce for a salad that's healthy and satisfying.
Calories: 943kcal
Ingredients
- 2 packages brown rice ramen noodles, seasoning packet discarded
- 3 heads romaine lettuce, shredded
- 4 carrots, shredded
- 3 green onions, chopped
- 2 Persian cucumbers, thinly sliced
- 1 mango, diced
- 1/2 cup each fresh cilantro and basil, roughly chopped
- 1 cup cooked shredded chicken
- 1 avocado, sliced
- 1/3 cup roasted peanuts, chopped
Jalapeño Peanut Sauce
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 1/4 cup creamy peanut butter
- 3 tablespoons low sodium soy sauce
- 2 tablespoons honey (use maple syrup if vegan)
- 2 tablespoons Thai red curry paste
- juice of 1 lime
- 1 Jalapeño, chopped, and seeded, if desired
Instructions
- 1. Cook the rice noodles according to package directions. Drain2. In a large salad bowl, combine the lettuce, carrots, green onions, cucumbers, mangos, cilantro, and basil. Add the chicken and noodles. 3. To make the peanut sauce. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. If needed, thin the sauce with a couple tablespoons water or coconut milk. 4. Just before serving, pour the sauce over the salad, tossing to combine. Top the salad with avocado and peanuts. Serve and enjoy!
Nutrition
Calories: 943kcal