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Fresh Cold Peanut Noodle Salad Recipe with Shredded Chicken and Lime

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A refreshing and flavorful cold noodle salad featuring rice noodles, shredded chicken, and a creamy peanut-lime dressing, perfect for summer meals and gatherings.

Ingredients

Scale
  • 8 oz (225 g) rice noodles (vermicelli or thin rice sticks), cooked and rinsed cold
  • 2 cups (about 10 oz/280 g) shredded cooked chicken (rotisserie chicken works great)
  • ½ cup (125 g) creamy peanut butter (natural preferred)
  • 3 tablespoons fresh lime juice (about 1 large lime)
  • 3 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 stalks green onions, thinly sliced
  • 1 cup shredded carrot
  • ½ cup chopped fresh cilantro (optional)
  • ¼ cup crushed peanuts, for garnish
  • ¼ teaspoon red pepper flakes (optional, to taste)

Instructions

  1. Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually 3-4 minutes until tender but still firm. Drain in a colander and rinse under cold water to stop cooking and cool the noodles. Set aside to drain fully.
  2. If using leftover roasted or rotisserie chicken, shred about 2 cups with two forks or your hands. If cooking fresh, poach chicken breasts in simmering water for 15 minutes or until cooked through, then shred. Let it cool.
  3. In a medium bowl, whisk together peanut butter, fresh lime juice, soy sauce, honey or maple syrup, sesame oil, minced garlic, and grated fresh ginger. Add a teaspoon or two of warm water if the sauce is too thick to make it smooth and pourable.
  4. In a large mixing bowl, toss the cooled noodles, shredded chicken, shredded carrot, sliced green onions, and chopped cilantro.
  5. Pour the peanut sauce over the noodle mixture. Toss gently but thoroughly until everything is evenly coated. Taste and adjust seasoning with more lime juice or soy sauce if needed.
  6. Sprinkle crushed peanuts and red pepper flakes over the top just before serving.

Notes

Do not overcook the noodles; rinse thoroughly in cold water to stop cooking and cool them. Use fresh lime juice for best flavor. Adjust sweetness and saltiness of the sauce to taste. Add crushed peanuts just before serving to keep them crunchy. The peanut sauce can be made a day ahead and stored in the fridge. For gluten-free, use tamari soy sauce and certified gluten-free rice noodles. For vegan, omit chicken and use tamari and maple syrup.

Nutrition

Keywords: peanut noodle salad, shredded chicken salad, cold noodle salad, summer salad, peanut sauce, lime dressing, easy dinner, gluten-free, dairy-free

Find it online: https://evabakery.com/fresh-cold-peanut-noodle-salad-recipe-with-shredded-chicken-and-lime-perfect-for-summer/