📋Thai Chicken Noodle Salad Recipe
This award-winning Thai Chicken Noodle Salad, is a delicious cold noodle salad, made with grilled chicken, vermicelli noodles, and a peanut lime dressing. It's filling enough for a meal, but it's also Weight Watchers friendly!
Servings 6 servings
Calories 388kcal
Equipment
Ingredients
Salad ingredients:
- 1 large head of romaine lettuce
- ½ cup sliced yellow, orange or red pepper *regular bell peppers or mini peppers
- 3 medium boneless skinless chicken breasts
- ¾ cup grated carrot 3 large carrots, approximately
- â…“ cup green onion 4 green onions approximately
- 1 dry pint cherry or grape tomatoes
- 1 ½  cups instant vermicelli noodles (about ½ a package)
- ½ teaspoon garlic powder
- ½ teaspoon cajun seasoning
Dressing ingredients:
- 2 ½ teaspoon white granulated sugar
- 1 ½ tablespoon olive oil
- 1 teaspoon grated ginger
- ¼ cup lime juice
- 2 tablespoon honey
- 2 tablespoon soy sauce
- â…” cup hot water
- 2 tablespoon chunky peanut butter * I use light peanut butter so it has less fat than calculator notes
- ¼ teaspoon minced garlic
- 1 teaspoon dry mustard
Instructions
- Prepare vermicelli noodles as per package directions (usually you boil water , then remove from heat and soak the noodles in the hot water for 5 minutes.1 ½  cups instant vermicelli noodles
- Drain and set aside to cool.
- Spray grill with non-stick spray and season chicken with garlic powder and cajun seasoning.3 medium boneless skinless chicken breasts, ½ teaspoon garlic powder, ½ teaspoon cajun seasoning
- Grill chicken on outdoor or indoor grill (or cook in skillet on stove top) until cooked through (165 degrees F/73 degrees C). Cool and dice or slice (depending on your preference- I like to dice).
- Wash and chop vegetables. Add to large bowl.1 large head of romaine lettuce, ½ cup sliced yellow, orange or red pepper, ¾ cup grated carrot, ⅓ cup green onion, 1 dry pint cherry or grape tomatoes
Salad Dressing
- Add all dressing ingredients in a microwave-safe bowl.2 ½ teaspoon white granulated sugar, 1 ½ tablespoon olive oil, 1 teaspoon grated ginger, ¼ cup lime juice, 2 tablespoon honey, 2 tablespoon soy sauce, ⅔ cup hot water, 2 tablespoon chunky peanut butter, ¼ teaspoon minced garlic, 1 teaspoon dry mustard
- Microwave for 1 minute
- Remove and stir with whisk.
Assembly
- Add, chicken, noodles, dressing to large bowl with vegetables and toss.
Notes
Storage:
Store leftovers of this Thai Chicken Salad with noodles in fridge for up to 24 hours. It will get soggy if you leave it any longer that that.
If you want to make it in advance, store the dressing, the noodles and the salad/veggies in 3 different containers for up to 2 days, and combine just prior to serving.
These ingredients don't stand up to freezing.
WW Points:
This Weight Watchers friendly @ 4 WW points per serving using light peanut butter. But it's so good that no one will even suspect it's Weight Watchers friendly. My teenage kids love this recipe!
Expert Tip:
Store your fresh ginger in the freezer! This recipe uses fresh ginger and ginger is usually a real pain to store because it goes bad so fast. I store my ginger in the freezer in a small freezer bag.
When I need it, I simply peel off some of the skin with a carrot peeler, then grate the ginger right into my food. It lasts several months in the freezer and will save you time and money.
In a hurry? Use pre-shredded carrots from the grocery store. And buy a cooked rotisserie chicken instead of cooking chicken breast.
Nutrition
Calories: 388kcal | Carbohydrates: 63g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 552mg | Potassium: 406mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3629IU | Vitamin C: 22mg | Calcium: 33mg | Iron: 1mg
