Thai Chicken Noodle Salad
We love salad, but sometimes you just have to mix things up. This salad is a play on Thai peanut noodle salad, which is one of my all time favorite meals. My version amps up the vegetables and nutrients.
The recipe is very flexible so have fun and use different lettuces or vegetables that you enjoy or have on hand. The end result will be tasty with the yummy dressing on top.
Thai Chicken Noodle Salad
Thai Chicken Noodle Salad
Yield: 3
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
We love this tasty salad on a warm day. The creamy nutty dressing takes it over the top.
Ingredients
- 2 chicken breasts, cut into 1" cubes
- 1 Tbsp olive oil
- 1 head romaine, cut up
- 1/2 head red leaf lettuce, cut up
- 3 cups spinach
- 3 green onions, chopped
- 3 radishes, sliced
- 1 8 oz package of Jovial cassava flour spaghetti (or gluten free spaghetti)
- 1/4 cup cashews, chopped (any nut will work)
Dressing
- 1/3 cup smooth almond butter
- 1/3 cup unsweetened almond milk (any nut milk or coconut milk will work)
- 1/4 cup coconut aminos
- 1 Tbsp apple cider vinegar
- 1 garlic clove, minced
- 1 tsp sea salt
- 1/2 tsp pepper
Instructions
- Cook chicken in oil on medium heat until thoroughly cooked. When done set aside to cool.
- Cook spaghetti per the package, just till al dente (10-12 minutes). Rinse with cool water and put into a large salad bowl. Let cool.
- Prepare the dressing. Put everything, except the salt and pepper, in a blender and blend until smooth. Once done add the salt and pepper.
- In the large salad bowl add the chicken and all of the vegetables. Top with the dressing and cashews, stir well.
Notes
If you like cilantro and/or avocados they make a nice fresh topping once the salad is all combined.
