Description
A refreshing and vibrant satay chicken noodle salad combining juicy grilled chicken, tender rice noodles, crisp veggies, and a creamy peanut-lime dressing. It’s the perfect balance of bold flavor, texture, and freshness.
Ingredients
Scale
- 200g rice vermicelli noodles
- 300g cooked chicken thighs, sliced
- 1 medium cucumber, spiralized or thinly sliced
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 small bunch fresh cilantro, chopped
- 1 handful fresh basil, torn
- 1/4 cup crushed peanuts
- 1 lime, cut into wedges
- 1 small red chili, sliced (optional)
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tbsp sesame oil
- 2–3 tbsp warm water
Instructions
- Preheat grill or pan if cooking fresh chicken.
- Whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and warm water in a bowl to make the dressing.
- Soak rice vermicelli in hot water for 5–7 minutes until tender, then drain and rinse under cold water.
- In a large bowl, mix noodles, cucumber, carrot, red bell pepper, cilantro, and basil.
- Top with sliced chicken.
- Drizzle satay dressing over salad and toss gently.
- Garnish with crushed peanuts and chili slices.
- Serve with lime wedges on the side.
Notes
- Toss noodles in sesame oil to prevent sticking.
- Use leftover chicken or rotisserie chicken for a shortcut.
- Adjust dressing thickness with more or less water.
- Skip chili for a milder version.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: satay chicken noodle salad, peanut dressing salad, Asian chicken salad, cold noodle salad, easy summer salad