How To Make Coconut Chicken Noodle Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp honey
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 6 oz rice noodles
- 2 cups mixed salad greens
- 1 cup bean sprouts
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
Instructions
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In a bowl, whisk together coconut milk, soy sauce, fish sauce, lime juice, honey, garlic, and ginger.
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Place chicken breasts in a ziplock bag and pour half of the marinade over them. Reserve the remaining marinade for the dressing. Marinate for at least 30 minutes.
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Cook rice noodles according to package instructions. Drain and rinse under cold water.
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Heat a grill or grill pan over medium-high heat. Cook chicken breasts for 6-8 minutes per side, or until cooked through. Let them rest for a few minutes, then slice into thin strips.
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In a small bowl, whisk together the reserved marinade with an additional tablespoon of lime juice.
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In a large bowl, toss together the cooked rice noodles, salad greens, bean sprouts, bell pepper, carrot, and cilantro.
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Divide the noodle mixture among 4 plates. Top with sliced chicken and drizzle with the dressing. Sprinkle with chopped peanuts.
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Serve the coconut chicken noodle salads immediately.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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