THAI CHICKEN AND NOODLE SALAD
This one-bowl Asian meal is spicy, salty, sour, and sweet-all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
- In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
- In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
- Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.
Nutrition Facts : Calories 370 g, Fat 6 g, Fiber 2 g, Protein 38 g
THAI CHICKEN NOODLE SALAD
Make and share this Thai Chicken Noodle Salad recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Early in the day or the night before, in a small bowl, combine marinade/dressing ingredients.
- Put chicken breasts in a Ziploc bag. Pour 1/2 cup of the dressing/marinade into the bag of chicken and seal, squeezing out excess air. Massage the bag to coat the chicken and refrigerate for at least 6 hours. Refrigerate the remaining dressing.
- To prepare salad:
- Preheat grill to medium heat. Remove chicken from marinade and wipe excess marinade off chicken pieces with paper towels (discard towels). Grill until no longer pink.
- While chicken is grilling, cook vermicelli noodles according to package directions. Drain and rinse under cold water; set aside.
- Place 2 cups lettuce on each dinner plate. Top with cooked noodles, carrots, green onions, chicken, cilantro and chopped nuts. Drizzle remaining dressing over each salad.
THAI CHICKEN NOODLE SALAD
This light, fresh dish is perfect for relaxed summer entertaining, as it can be made in stages
Provided by Mary Cadogan
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 16
Steps:
- Put the chicken in a large heavy pan or flameproof casserole, then add the ginger, spring onions and garlic, plus a good sprinkling of salt. Cover with water, bring to the boil, reduce the heat, then cover tightly. Simmer the chicken for 1-1¼ hrs until tender. Leave to cool for 15 mins, then remove the chicken from the pan and strip off the meat. (The stock can be cooled and frozen for soups, sauces and casseroles.) Tear the chicken into bite-size chunks, then leave to cool.
- Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 4 mins, drain, rinse in cold water, then return to the bowl. Use a scissors to snip into short lengths, then toss with the oil to stop them sticking together.
- Cook the asparagus for 3-4 mins in boiling salted water, then tip into a sieve and cool under cold running water. Drain well. If using green beans, cook them with the asparagus. If using sugar snaps, they won't need to be cooked.
- To make the dressing, mix the lime juice with the sugar until it has dissolved. Add the fish sauce and chillies, then mix well. To serve, put all the salad ingredients in a large bowl with most of the basil and mint leaves. Pour over the dressing and toss everything together well. Pile into a large serving bowl, then scatter over the peanuts and the remaining basil and mint.
Nutrition Facts : Calories 359 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 2.71 milligram of sodium
THAI CHICKEN NOODLE SALAD (GLUTEN FREE)
The recipe comes from Living Without. It is loaded with tons of wonderful fresh vegetables. If you can boil water you can make this wonderful salad. When cooking gluten free, please read labels carefully. Costco has gluten free rotisserie chicken.
Provided by PaulaG
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Place noodles in a large heat-proof bowl. Bring 5 cups of water to a boil and pour water over the noodles. Make sure noodles are fully submerged. Let stand, stirring occasionally, until noodles become tender, 20 to 25 minutes. Drain well and place noodles back in the bowl.
- While noodles are standing, stir together rice vinegar, soy sauce, fish sauce (if using), sesame oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. After noodles have been drained, add this dressing to noodles and toss to coat.
- Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.
- Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds. Serve with lime wedges on the side.
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
HEALTHY THAI CHICKEN AND NOODLE SALAD
I love this dish. I found this in an old cookbook by I think "Prevention Magazine." Made changes and continue to serve it. I wish I still had the original recipe, but threw it out when I moved. Only so much room. This has great Thai flavor but I had to tweak the ingredients to what is more commonly available. I didn't like making special trips to a gourmet store for the ingredients. I did find at a local market which recently opened up, and some found some oriental noodles (similar to vermicelli) I like them more, but vermicelli works just fine for this. On top of everything it is pretty healthy and light fresh flavor for summer cooking. Served warm or chilled. Enjoy!!
Provided by SarasotaCook
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 26
Steps:
- Marinate the chicken -- a simple marinade of lime juice, oil, ginger, pepper and garlic. Just toss in a baggie and add the chicken and mix till well coated. Just let set in the refrigerator all day, or even 3-4 hours.
- The sauce -- this can be made ahead and all ready for you. In a large bowl, just basically mix everything. If making ahead NOTE, I would hold off adding the cilantro until the end so it has a fresh taste. Otherwise, combine all the other ingredients. The lime wedges are a garnish on each persons plate, so you don't have to worry about those. You will need to add the cilantro 15-20 minutes to the dressing before you add it to the pasta just to combine the flavors. But do that as the pasta is cooking.
- Grilling -- Grill the chicken, outside, inside grill pan or saute pan. Either works. I prefer the outdoor grill, but they all work. There should be enough oil on the chicken so you shouldn't have to add any when cooking. Just cook until done and still moist. Depending on the size 4-6 minutes per size, thicker cuts will take longer but don't over cook. Remove from heat, cover with foil and let rest.
- Make the salad -- A quick chop of a red pepper and I like thin strips, but chopped or diced in fine, carrots cut in match sticks 1" long. NOTE (you can by shredded or thin sliced carrots already in the vegetable aisle and that is just fine. Two (2) carrots is about 1 cup may be a bit more. Not important as to how much. Feel free to use as many of your favorite vegetables as you like. Scallions, (white and green cut in 1" angle pieces). I also like extra scallions in my dishes. One (1) small seedless cucumber cut lengthwise and then thin sliced. Radishes and off course the mushrooms - shitaki, just thin sliced. Toss all and wait for the pasta.
- Finish -- the dish with the pasta. I just cook the pasta according to directions, drain and cool a minute or two. I do not mind eating this dish warm or cold. It is equally as good both ways. I have tossed the pasta warm with the sauce, added the chicken and served. Or I have made it and let chill before serving. Either or -- it is a great salad! Top with a fresh lime wedge and squeeze to give it great flavor.
Nutrition Facts : Calories 349.7, Fat 14.7, SaturatedFat 2.8, Cholesterol 28.4, Sodium 972.5, Carbohydrate 40.2, Fiber 3.3, Sugar 6.5, Protein 15.1
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