Chicken and Carrot Noodle Salad
A refreshing and light noodle salad featuring shredded chicken breast, julienned carrots, and a tangy dressing, perfect for a midday meal.
Ingredients
- •4 oz dried vermicelli rice noodles
- •1 large cooked chicken breast, shredded (about 1 cup)
- •2 large carrots, julienned or spiralized into noodles
- •1/2 cup cucumber, julienned
- •1/4 cup chopped fresh cilantro
- •2 tablespoons chopped roasted peanuts (optional, for garnish)
- •2 tablespoons rice vinegar
- •1 tablespoon soy sauce (or tamari for gluten-free)
- •1 tablespoon sesame oil
- •1 tablespoon lime juice
- •1 teaspoon grated fresh ginger
- •1 teaspoon honey or maple syrup
- •1/2 teaspoon Sriracha or red pepper flakes (optional, for heat)
Dietary Info
Instructions
- 1
Cook the vermicelli rice noodles according to package directions. Typically, this involves soaking them in hot water for 5-7 minutes until tender, then draining and rinsing with cold water to prevent sticking. Set aside.
- 2
While the noodles are soaking, prepare the dressing. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, lime juice, grated ginger, honey (or maple syrup), and Sriracha (if using). Set aside.
- 3
In a large mixing bowl, combine the shredded cooked chicken breast, julienned carrots, and julienned cucumber.
- 4
Add the drained and cooled rice noodles to the bowl with the chicken and vegetables. Pour the dressing over the salad.
- 5
Toss everything gently until all ingredients are well coated with the dressing. Stir in the fresh cilantro. Divide the salad into two servings and garnish with roasted peanuts, if desired, before serving.
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