Asian Chicken Salad Bowls
Prep time
Cook time
Total time
This is a family-friendly meal that works for weeknight cooking.
Serves: 4
  • Salad:
  • 12 ounces (340 g) cooked chicken breast, thinly sliced or diced
  • 3 cups cooked rice noodles (6 ounces dry)
  • 2 cups carrots, grated or julienned
  • 2 cups cucumbers, julienned or sliced in matchsticks
  • 2 cups yellow or red pepper, thinly sliced
  • ½ cup green onions, diced
  • ½ cup cilantro, chopped (optional)
  • ½ cup peanuts, crushed
  • Vinaigrette:
  • 1 tbsp natural peanut butter
  • ½ cup rice wine vinegar
  • 2 tbsp soya sauce
  • 2 tbsp hoisin sauce
  • 2 tsp sugar
  • 2 tsp ginger root, grated or minced
  • Hot red chili peppers (optional)
  1. Stir-fry or grill chicken breast until cooked (alternatively as a time-saver use leftover chicken from the day before) and slice.
  2. Cook the rice noodles, rinse and set aside in a bowl.
  3. In separate piles on a cutting board slice/prepare carrots, cucumbers, peppers, green onions, and cilantro.
  4. Stir together vinaigrette ingredients in a small bowl.
  5. Toss rice noodles with a small amount of vinaigrette and place in four bowls. Top each bowl with chicken, carrots, cucumbers, peppers, green onions, cilantro, and peanuts and drizzle a bit more vinaigrette.
Recipe by Energize Nutrition at