Thai Chicken Chopped Salad With Rice Noodles Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together the marinade ingredients: soy sauce, lime juice, fish sauce, brown sugar, garlic, and red pepper flakes.
• STEP 2.Add the chicken to the marinade and let it marinate for at least 30 minutes, or overnight for maximum flavor.
• STEP 3.Preheat the grill to medium-high heat. Grill the chicken for about 6-8 minutes per side, or until cooked through.
• STEP 4.While the chicken is grilling, cook the rice noodles according to package instructions. Drain and rinse with cold water.
• STEP 5.In a large bowl, combine the cooked rice noodles, chopped vegetables, and grilled chicken. Toss with the lime dressing until well coated.
• STEP 6.Garnish with chopped peanuts and fresh cilantro. Serve immediately and enjoy!

Cooking Tips

• For a vegetarian version, you can substitute tofu or tempeh for the chicken.
• Feel free to add other vegetables like bean sprouts, cabbage, or snap peas to the salad.
• To make it spicier, add more red pepper flakes or a drizzle of sriracha sauce to the dressing.
• You can make the salad ahead of time and store it in the refrigerator. Just add the dressing and garnishes right before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled or at room temperature.
• This Thai chicken chopped salad with rice noodles makes a great lunch or light dinner option.