This Asian Chicken Salad Bowl recipe is made for busy families! Because each person gets to build their own bowl, this recipe allows everyone to choose what goes into their bowl and helps to create a complaint-free meal.
Think of recipes as a method, rather than as a set of rigid instructions that must be followed. When you focus on the general cooking method, you have freedom in the kitchen to use the ingredients and foods you have on hand and that your family likes to eat.
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
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)
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.