It’s really hard not to get excited when a plate of deceitful salad consists of chicken pieces, noodles and plenty of crunchy vegetables. This Spring salad is even more exotic with a lime and peanut butter vinaigrette.
This recipe takes a little more effort than chopping vegetables, but the results is a satisfying salad for lunch/dinner/meal prep rotation and it’ll totally worth it.
A salad that is heavy on the veggies but still enough protein to fill you up. Count me in!
If you need meal prep ideas, this is the salad to prep for the week. All the essentials of the salad can be stored in the fridge and be ready. All you have to do is toss them together, drizzle some dressing and lunch is set for the rest of the work week. You can even show off your salad skills like me by bringing an empty salad plate to work and work my magic on the office’s kitchen counter. Warning: you will get envy eyes, so be ready to look like a superstar.
I hope you love this salad as much as I do because it’s playful, refreshing and super yummy.
Spring is in full swing with this delicious, beautiful Thai noodles salad.
This recipe was inspired and adapted from the best food blog on the planet: Pinch Of Yum
Thai Noodle Salad with Lime Peanut Dressing
Thai noodle salad with chicken, shredded carrots, spinach and the best home-made lime, ginger, peanut dressing. Incredibly satisfying and great for meal prep.
For the Noodle Salad
- 1 large chicken breast (about 10oz) (sliced half)
- 8 oz rice noodles
- 3 small carrots (shredded using a mandolin)
- 2 medium bell peppers (thinly sliced)
- 5 cups spinach
- 2 small green onions (chopped)
- crushed peanuts
- lime wedges (for serving)
For the Lime Peanut Dressing:
- 2 cloves garlic
- 1 thumb size ginger (sliced)
- juice of 2 lemons (about 2 1/2 tablespoons) more to taste
- 1/4 cup low sodium soy sauce
- 2 tablespoons apple vinegar
- 3 tablespoons honey
- 1/4 cup peanut butter
Noodles: Soak noodles in warm water for about 10 minutes until soften.
Dressing: Place all dressing ingredients except peanut butter in a food processor. Pulse a few times until smooth. Take 3 tablespoons of dressing and drizzles over the chicken. Add the peanut butter to the food processor with the dressing and pulse until smooth. Set aside
Chicken: Preheat oven to 375 degrees. Let chicken pieces marinate for about 10 minutes. Place chicken on baking sheet and bake for 15 minutes. Remove and slice thinly.
Noodles: The noodles should be soften by now. Drain well. In a medium skillet over medium high heat, heat about 1/2 tablespoon of oil. Toss in the noodles and cook until soften. Add a bit water, about 1 -2 tablespoons to prevent the noodles from sticking together. Remove and set aside.
Serving: Place all your veggies, chicken, noodles in a large serving bowl. Drizzle some of the sauce and stir well to combine. Top off with peanuts, green onion, and squeeze of lemon juice.
For meal prep option: I keep every thing separate in meal preps containers. I like to heat up noodles and chicken for about 20 seconds in the microwave before adding to the salad.