Chicken Salad With Rice Noodles

Total Time: 33 mins Preparation Time: 30 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 4 1/2 ounces rice sticks (malfun)
• 4 garlic cloves
• 1/4 cup soy sauce
• 3 limes, juice of, only
• 1 tablespoon peanut butter (i used low-fat peanut butter)
• 2 teaspoons ginger, chopped
• 1 1/4 teaspoons hot chili paste (sambal oeleck)
• 1/4 cup canola oil (or your favorite vegetable oil)
• 3 chicken breasts, cooked and shredded
• 3 cups napa cabbage, shredded
• 1 cup carrot, grated
• 1 red bell pepper, cut into strips
• 1 red onion, thinly sliced
• 1 cucumber, halved lengthwise and sliced crosswise
• 1/3 cup peanuts, chopped (optional)

Recipe

• 1 cook noodles in a pot of boiling water until tender (3 minutes); drain; and cut noodles in several places with scissors. (the original recipe suggests to spread noodles out on a platter, but i added them to the large salad bowl instead).
• 2 puree next 7 ingredients (garlic - chili paste) in a blender and with machine running add oil, blending until dressing is smooth. season with salt and pepper if desired. set aside.
• 3 in a large salad bowl combine salad ingredients (chicken - cucumbers). (i tossed the salad ingredients with the noodles in the salad bowl).
• 4 toss with dressing.
• 5 although i tossed the noodles with the salad in the bowl, the original recipe suggests to arrange noodles on a platter and arrange salad on top of noodles and sprinkle with peanuts, passing additional dressing.
• 6 can be served warm or is best refrigerated.