Our Recipes

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!

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Yields6 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

Dressing
 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
Salad
 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
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.

 

 

Ingredients

Dressing
 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
Salad
 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

Directions

Preparation & Cooking Directions
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.

Thai Noodle Salad with Sweet Chili Dressing
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Discussion

1 comment

Don Cameron says:

What’s a rice noddle and how many should I use? Just one? Please advise, lol!

Don

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