A vibrant Thai-inspired salad featuring tender grilled chicken, fresh vegetables, and rice noodles tossed in a creamy peanut dressing. This satisfying salad combines sweet, spicy, and tangy flavors with varied textures for a complete meal.
Recipe Details
Ingredients
- 600g boneless, skinless chicken breasts
- 2 tbsp soy sauce for marinade
- 1 tbsp lime juice for marinade
- 2 cloves garlic, minced for marinade
- 200g dried rice vermicelli noodles
- 200g red cabbage, thinly sliced
- 2 large carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 large cucumber, julienned
- 150g fresh bean sprouts
- 80ml natural peanut butter
- 3 tbsp soy sauce for dressing
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice for dressing
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced for dressing
- 1/2 tsp red chili flakes
- 80g roasted peanuts, roughly chopped
- 60g fresh cilantro, chopped
- 30g fresh mint leaves, torn
- for serving lime wedges for serving
Instructions
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Marinate 600g boneless with 2 tbsp soy sauce for marinade, 1 tbsp lime juice for marinade, and 2 cloves garlic for at least 30 minutes.
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Cook 200g dried rice vermicelli noodles according to package directions. Drain, rinse with cold water, and set aside.
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For the dressing, whisk together 80ml natural peanut butter, 3 tbsp soy sauce for dressing, 2 tbsp rice vinegar, 2 tbsp fresh lime juice for dressing, 2 tbsp honey, 1 tbsp toasted sesame oil, 1 tbsp fresh ginger, 2 cloves garlic, and 1/2 tsp red chili flakes until smooth. Add warm water 1 tablespoon at a time if too thick.
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Heat grill pan or outdoor grill to medium-high heat. Grill marinated chicken for 6-7 minutes per side until cooked through (internal temperature 74°C/165°F).
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Let chicken rest for 5 minutes, then slice into thin strips.
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In a large bowl, combine cooled 200g dried rice vermicelli noodles, 200g red cabbage, 2 large carrots, 1 red bell pepper, 1 large cucumber, and 150g fresh bean sprouts.
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Add sliced chicken and half the peanut dressing. Toss gently to combine.
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Transfer to serving bowls and drizzle with remaining dressing. Top with 80g roasted peanuts, 60g fresh cilantro, and 30g fresh mint leaves.
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Serve immediately with for serving lime wedges for serving on the side.
Tips
Noodle Preparation: Don't overcook the rice noodles - they should be tender but still have a slight bite. Rinse with cold water to stop cooking and prevent sticking.
Chicken Safety: Always check that chicken reaches 74°C (165°F) internal temperature. Let it rest before slicing to retain juices.
Dressing Consistency: The peanut dressing should coat the back of a spoon. Adjust thickness with warm water or more peanut butter as needed.
Vegetable Prep: Julienne vegetables uniformly for the best texture and appearance. A mandoline or sharp knife works best.
Make-Ahead: Components can be prepped separately and assembled just before serving. Store dressing separately to prevent noodles from absorbing too much liquid.