This is the salad I make when I want something light that still feels like a real meal.
Soft glass noodles, crisp fresh vegetables, and shredded chicken, all tossed in a peanut butter and ginger dressing.
The dressing is the star. Peanut butter, fresh ginger, garlic, and honey make it rich, sweet, and a little spicy.
Chili, mint, and fresh cilantro keep every bite bright. Toasted peanuts on top add a great crunch.
It feels festive but takes about 20 minutes. My tip: if the dressing is too thick, loosen it with a spoonful of water at a time until it’s easy to toss.
This Asian chicken salad combines glass (bean thread) noodles, shredded chicken breast, cucumber, carrot, red cabbage, cilantro, mint, and chili. Toss it with a dressing of peanut butter, soy sauce, rice vinegar, toasted sesame oil, honey, ginger, and garlic, then top with roasted peanuts. About 20 minutes total.
Asian Chicken Salad with Peanut Ginger Dressing
Ingredients
Method
- Cook the glass noodles according to the package directions. Rinse under cold water and drain.
- Cook the chicken breast in boiling water, or sear it in a skillet, until fully cooked. Shred it into thin strands with your hands or a fork.
- In a bowl, mix all the dressing ingredients until smooth. If the dressing is too thick, add water until it’s easy to toss.
- In a large bowl, combine the noodles, shredded chicken, cucumbers, carrot, cabbage, cilantro, mint, and chili. Pour the dressing over and toss gently.
- Sprinkle the chopped roasted peanuts on top and serve.
Notes
- Rinsing the noodles in cold water stops them from cooking and keeps them from sticking together.
- Shred the chicken thin so it soaks up the dressing.
- Add the peanuts right before serving so they stay crunchy.
- Glass noodles → rice vermicelli.
- Honey → maple syrup or agave.
- Soy sauce → tamari for a gluten-free version (check that your noodles are gluten-free too).
- Chicken breast → boneless chicken thighs.
Frequently asked questions
Glass noodles, also called bean thread or cellophane noodles, are thin noodles usually made from mung bean starch. They turn soft and translucent when cooked and are sold in the Asian section of most supermarkets.
Yes. Keep the noodles, chicken, vegetables, and dressing separate in the fridge and toss together right before serving.
Dressed leftovers are best within a day. The noodles soak up the dressing, so add a splash of water to loosen it if needed.
Add water, 1 tablespoon at a time, until it pours easily. Natural peanut butter thickens as it sits.
Peanut butter and peanuts are central to this recipe. Sunflower seed butter is a common swap, though the flavor will change.
