Asian Noodle Salad with Chicken

5 from 1 vote

Asian Noodle Salad with Chicken

Shredded chicken and cucumber noodles in a creamy peanut dressing with garlic, ginger and sesame. Serve this asian-inspired salad lightly chilled or at room temperature.

Course Main Course, Salad

Cuisine Asian

Keyword asian, Chicken, cucumber, salad

Prep Time 20

Cook Time 10

Servings

Calories 580kcal

Author Jenny Ross

Ingredients

1 English cucumber cut into noodles with spiralizer or vegetable peeler
2 tablespoons avocado oil
1 cup broccoli cut into small florets
1/2 cup bell pepper julienned, omit and double broccoli for nightshade-free
1/3 cup peanut butter smooth (or almond butter, if avoiding peanuts)
2 teaspoons monk fruit granulated
1/2 cup chicken broth
1/4 cup gluten-free soy sauce coconut aminos
2 tablespoons rice wine vinegar
1 tablespoon lime juice 1/2 lime
2 teaspoons sriracha sauce
1 tablespoon toasted sesame oil
1 teaspoon ginger grated fresh
1 garlic clove minced or grated
2 tablespoons sesame seeds toasted
2 tablespoons cilantro chopped
2 scallions sliced thinly
1/8 cup roasted salted peanuts, roughly chopped
2 pounds boneless, skinless chicken thighs pre-cooked and shredded

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Instructions

Heat a tablespoon of avocado oil in a large pan, add the broccoli and bell pepper, and stir-fry for about 5 minutes until tender crisp.
Put the peanut butter and monk fruit in a small bowl. Heat 1/2 cup of the chicken broth to a boil and pour over the peanut butter and monk fruit and stir until smooth and blended (may take a couple of minutes and a lot of stirring). Once smooth, add the soy sauce, vinegar, lime juice, siracha, sesame oil, ginger and garlic, and stir together. Set aside.
Add noodles to the pan with the broccoli and bell pepper and stir to combine. Pour the sauce over the top, add the sesame seeds, cilantro and about half of the scallions and half of the peanuts. Stir everything together gently. Serve with the additional scallions and peanuts sprinkled over each serving.

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