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)
Instructions
Stir-fry or grill chicken breast until cooked (alternatively as a time-saver use leftover chicken from the day before) and slice.
Cook the rice noodles, rinse and set aside in a bowl.
In separate piles on a cutting board slice/prepare carrots, cucumbers, peppers, green onions, and cilantro.
Stir together vinaigrette ingredients in a small bowl.
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 https://energizenutrition.ca/asian-chicken-salad-bowls/