Thai Chicken Noodle Salad

Thai Chicken Noodle Salad
You can have this quick salad on the table in less time than it takes to pick up take-out. Using strips of rotisserie chicken and ramen noodles keeps prep time down to 20 minutes.
Makes 6
Prep 15 m
Stand 5 m



  1. 1 of 3 Discard skin from rotisserie chicken. Remove meat; cut into strips. In medium-size saucepan, bring water to boiling. Break each package of noodles into 4 (save seasoning packets for future use). Add ramen noodles to boiling water. Remove from heat; let stand, covered, 5 minutes.
  2. 2 of 3 Meanwhile, in large bowl, whisk together peanut butter, coconut milk, lime juice, cilantro, sugar, salt and cayenne until smooth. Add chicken, scallions and cucumber to peanut butter mixture.
  3. 3 of 3 Drain noodles; rinse with cold water. Add to large bowl with chicken mixture; toss thoroughly.
Nutrition Information for Thai Chicken Noodle Salad
Servings Per Recipe: 6
Per Serving: 25 g Fat, total, 67 mg chol., 35 g pro., 30 g carb., 6 g sat. fat, 817 mg sodium, 476 kcal cal., 3 g fiber