Thai Noodle Salad with Sweet Chili Dressing

Full of veggies, herbs and with a honey-lime-chili dressing, this salad can be made with just about any produce you like!

  • Prep: 10 mins
  • Cook: 50 mins
  • Portions: 6

Ingredients You'll Need

  • DRESSING --------
  • 2 tbsp fish sauce
  • 1 1/2 tbsp vegetable oil
  • 1 1/2 tbsp rice vinegar
  • 1/2 lime juiced
  • 1 tbsp honey
  • 2 large garlic cloves
  • 1/2 tsp chili flakes
  • 1 1/2 kosher salt
  • SALAD --------
  • 3 Meridian Sweet Thai Chili chicken breasts
  • 1 lb any fresh market veggies (ex. kale or other greens, carrot, cucumber, radishes ...)
  • 1 package rice noodles
  • 1 cup cilantro, coarsely chopped
  • 1 shallot, minced
  • 1/3 cup roasted salted peanuts


  1. Bake chicken at 350F for 35-40 mins. Remove from oven and slice into strips.
  2. Whisk together all ingredients for dressing.
  3. Bring a large pot of water to a boil and salt it well.
  4. Add the rice noodles to the boiling water and cook according to package directions, or until just tender. Plunge in an ice bath.
  5. Drain noodles by dumping them into a big colander and picking out and discarding any remaining ice cubes. Transfer to a large bowl and toss with herbs, shallot and dressing to coat.
  6. Top with chicken and peanuts. Served chilled or room temperature.

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