Asian Noodle Salad with Chicken & Peanut Dressing

Ingredients

• 5 chicken thighs (Boneless, skinless preferred; chicken breast may also be used with a few additional minutes of cooking.)
• 3 tbsp honey (For the chicken marinade; maple syrup may be substituted.)
• 3 tbsp soy sauce (For the chicken marinade; tamari or coconut aminos may be substituted.)
• 0.5 tsp ginger powder (For the chicken marinade.)
• 0.5 tsp garlic powder (For the chicken marinade.)
• 0.5 tsp salt (For the chicken marinade.)
• 0.25 cup peanut butter (For the dressing.)
• 0.25 cup soy sauce (For the dressing; tamari or coconut aminos may be substituted.)
• 2 tbsp apple cider vinegar (Rice vinegar may be substituted.)
• 1 tbsp honey (For the dressing.)
• 1 clove garlic (For the dressing.)
• 1 inch piece ginger root (For the dressing.)
• 1 tbsp water (For the dressing.)
• 5 oz rice noodles (Cook according to package instructions.)
• 4 cup romaine lettuce (Chopped.)
• 2 Persian cucumbers (Thinly sliced.)
• 1 cup carrot (Grated.)
• 0.667 cup cilantro (Chopped, plus more for garnish.)
• 0.5 cup peanuts (Chopped, plus more for garnish.)
• 1 bunch scallions (Chopped.)
• 1 Fresno chili (Halved, deseeded, and thinly sliced.)
• 3.5 tbsp chili crisp or chili oil (Spoon over the salad when serving; red pepper flakes may be used alternatively.)

Steps

1. 1

   Add the chicken thighs to a bowl with the 3 tablespoons honey, 3 tablespoons soy sauce, ginger powder, garlic powder, and salt. Toss thoroughly to coat, then leave to marinate for a few minutes; the accompanying recipe notes that 10–15 minutes gives better flavor and caramelization.

2. 2

   Make the dressing by combining the peanut butter, ¼ cup soy sauce, apple cider vinegar, 1 tablespoon honey, garlic, ginger root, and water in a Nutribullet or high-speed blender. Blend until smooth, then taste and adjust with additional honey or vinegar if desired.

3. 3

   Cook the rice noodles according to the package instructions. Transfer them to a colander and rinse under cold water.

4. 4

   Heat a skillet over medium-high heat. Add the marinated chicken thighs together with all of the excess marinade from the bowl.

5. 5

   Cook the chicken for 5–6 minutes per side, until golden brown and cooked through.

6. 6

   Transfer the cooked chicken to a cutting board and let it rest for at least 5 minutes before slicing. Spoon any excess sauce from the skillet over the sliced chicken.

7. 7

   Add the romaine and cooled noodles to a large salad bowl. Add the sliced cucumbers, cilantro, scallions, chopped peanuts, and sliced Fresno chili.

8. 8

   Add the sliced chicken and pour the dressing over the salad. Toss until all ingredients are evenly coated.

9. 9

   Serve with chili crisp or chili oil spooned over the top for additional spice. Garnish with additional peanuts and cilantro.

Notes

For advance preparation, store the noodles, dressing, and vegetables separately. The noodles keep refrigerated in an airtight container for up to 4 days, the dressing for up to 1 week, and the vegetables for 1–2 days. Combine and toss just before serving.

Nutrition per serving

• main
• salad
• noodles
• chicken
• gluten-free
• dairy-free
• high-protein
• quick meal