Ingredients
- Cooked chicken breast, shredded: 2 cups
- Shredded cabbage mix: 4 cups
- Shredded carrots: 1 cup
- Red bell pepper, thinly sliced: 1/2 cup
- Green onions, thinly sliced: 1/4 cup
- Dry roasted peanuts, chopped: 1/2 cup
- Rice noodles, cooked and cooled: 1 cup
- Peanut dressing: 1/2 cup (see separate recipe below or use store-bought)
Instructions
- Step 1: In a large bowl, combine the shredded chicken, cabbage mix, shredded carrots, red bell pepper, green onions, and cooked rice noodles.
- Step 2: Add about half of the chopped peanuts to the salad mixture. Reserve the remaining peanuts for topping.
- Step 3: Pour the peanut dressing over the salad. Start with a smaller amount and add more until the salad is evenly coated to your liking.
- Step 4: Gently toss all the ingredients together until well combined. Be careful not to overmix, which can make the salad soggy.
- Step 5: Transfer the salad to a serving platter or individual bowls. Sprinkle the remaining chopped peanuts over the top for garnish and added crunch.
Notes
- To prevent sogginess, store the undressed salad and peanut dressing separately in airtight containers and combine just before serving.
- This salad is best enjoyed fresh, but if you must reheat, try pan-frying a portion until warmed, adding a splash of water if it seems dry.
- For a complete meal, serve this salad alongside spring rolls or with a side of grilled pineapple for a sweet and tangy contrast.
- Don't be afraid to customize the crunch factor by adding toasted sesame seeds or crispy wonton strips for extra texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American