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–+ servings

Cold Chicken Noodle Salad with Peanut Dressing

A quick and easy weeknight dinner filled with colorful veggies, shredded chicken, and a creamy peanut dressing.
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Prep Time 10 minutes
Total Time 15 minutes
Course Dinner, Salad
Cuisine Asian, Thai
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the salad

  • 1 pack Miracle Egg Noodles (rinsed, drained, dried)
  • 8 oz shredded rotisserie chicken breast
  • 3 cups shredded cabbage and carrot slaw (or shredded green/red cabbage)
  • 1 large red bell pepper, cut into thin strips
  • 2 small Persian cucumbers, julienned or diced
  • 1/4 cup shredded carrot (optional)
  • 1/2 cup sugar snap peas, halved
  • 1/4 cup edamame beans (shelled soybeans)
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro or Thai basil (optional)
  • 1/4 cup crushed peanuts for garnish
  • 1 tablespoon toasted sesame seeds or extra peanuts (for topping)

For the Thai-Inspired Peanut Dressing

  • 4 tablespoons peanut butter powder (or sub 2 tablespoons regular PB)
  • 1.5 tablespoons soy sauce (or tamari)
  • 1.5 tablespoons rice wine vinegar
  • 1/2 large lime, juiced
  • 1 teaspoon toasted sesame oil
  • 1.5 tablespoons honey or maple syrup
  • 2 teaspoons fresh grated ginger
  • 1 clove garlic, grated
  • 1–2 teaspoons sriracha or chili garlic sauce (optional heat)
  • 1–2 tablespoons hot water (to thin)

Instructions
 

Preparation

  • Wash and slice the red bell pepper, cucumber, sugar snap peas, and green onions. Add these to a large mixing bowl along with chopped fresh herbs, if using.
  • Add the noodles, shredded chicken, slaw or cabbage, shredded carrot, edamame, and peanuts to the bowl.

Making the Dressing

  • In a small bowl or jar, mix together the peanut butter powder (or regular peanut butter), soy sauce, vinegar, lime juice, sesame oil, honey, grated ginger, garlic, and sriracha (if using).
  • Add warm water to thin out the sauce, and whisk or shake until smooth and creamy.

Serving

  • Drizzle the peanut dressing over the salad mixture and toss with tongs until evenly coated.
  • Garnish with sesame seeds or more crushed peanuts, and a squeeze of lime. Serve with lime wedges on the side.

Notes

Store leftovers in an airtight container in the fridge for up to two days. To reheat without soggy noodles, use an air fryer or oven at 350°F for 5-10 minutes.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 5gSugar: 8g
Keyword Chicken Salad, Cold Salad, Healthy Meal, Peanut Dressing, Quick Dinner
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