Asian-Inspired Rice Noodle Chicken Salad

• 

• 

• 

• 

• 

• 

A fresh, colorful salad filled with crunchy vegetables, tender grilled chicken, rice noodles, and a sweet and tangy sesame dressing. Perfect for lunch, meal prep, or feeding a crowd!

Serves: 6-8

Ingredients

For the salad:

• 1/2 a head shredded green cabbage

• 1/2 a head shredded purple cabbage

• 4 large carrots, julienned or shredded with a peeler

• 1 large cucumber, thinly sliced into strips

• 4 green onions, thinly sliced

• 3 tablespoons fresh mint

• 1 (12 ounce) bag shelled edamame

• 1 (6.7 ounce) bag thin rice noodles, cooked according to the package instructions

For the chicken:

• 10 chicken thighs

• 1 cup Japanese style bbq sauce

• 1/4 cup grainy mustard

For the dressing:

• 1/2 cup olive oil

• 3 tablespoons rice vinegar

• 2 tablespoons mirin

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 2 tablespoons brown sugar

• 2 teaspoons toasted sesame oil

• 2 teaspoons ground ginger

• 1-2 teaspoons garlic salt, to taste

• 2 tablespoons toasted sesame seeds

• 2 teaspoons Dijon mustard

• Salt and pepper to taste

Method

1. Coat the chicken thighs in the Japanese bbq sauce, grainy mustard and 2 tsp salt, 1 tsp pepper. Heat the grill while the marinade sits.

2. Grill the chicken until cooked through and the internal temperature reaches 165°F, about 8 minutes per side over medium high heat. Let rest for a few minutes before slicing into strips.

3. Prepare the vegetables by shredding the cabbages, julienning the carrots and cucumber, and thinly slicing the green onions and mint.

4. Add all the vegetables to a large serving bowl along with the edamame.

5. Cook the rice noodles according to the package instructions. Rinse under cold water, drain well, and set aside.

6. Prepare the dressing by combining the olive oil, rice vinegar, soy sauce, honey, sesame oil, ground ginger, garlic salt, mustard, and sesame seeds in a large jar. Whisk or shake until combined. Taste for seasoning.

7. Add the rice noodles and about 1/3 cup of the dressing to the vegetables. Toss everything together until evenly coated.

8. Serve immediately with the remaining dressing and chicken or divide into individual containers for an easy lunch throughout the week!

Notes

For meal prep, keep the dressing separate until ready to serve to help everything stay fresh and crunchy.

You can also substitute rotisserie chicken for a quicker option.