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Thai Noodle Salad with Sweet Chili Dressing

Yields6 ServingsPrep Time10 minsCook Time50 minsTotal Time1 hr

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

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 2 tbsp fish sauce
 1 ½ tbsp vegetable oil
 1 ½ tbsp rice vinegar
 ½ lime juiced
 1 tbsp honey
 2 garlic cloves
 ½ tsp chili flakes
 1 ½ kosher salt
 3 Meridian Sweet Thai Chili chicken breasts
 1 lb any fresh market veggies (ex. kale or other greens, carrot, cucumber, radishes ...)
 1 rice noddles
 1 cup cilantro, coarsely chopped
 1 shallot, minced
  cup roasted salted peanuts
Preparation & Cooking Directions

Bake chicken at 350F for 35-40 mins. Remove from oven and slice into strips.


Whisk together all ingredients for dressing.


Bring a large pot of water to a boil and salt it well.


Add the rice noodles to the boiling water and cook according to package directions, or until just tender. Plunge in an ice bath.


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.


Top with chicken and peanuts. Served chilled or room temperature.

Nutrition Facts

Servings 0