Thai Chicken Noodle Salad | Midwest Living

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Thai Chicken Noodle Salad

Thai Chicken Noodle Salad

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  • Makes: 6 servings
  • Prep 15 mins
  • Stand 5 mins

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  • 1 2 1/4 - 2 1/2 - pound deli-roasted chicken
  • 4 cups water
  • 2 3 - ounce packages ramen noodles
  • 3/4 cup reduced-fat creamy peanut butter
  • 3/4 cup light coconut milk
  • 1/4 cup snipped fresh cilantro
  • 1/4 cup lime juice
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 small seedless cucumber, peeled, halved lengthwise, and cut into 1/4-inch slices
  • 6 green onions, thinly sliced


  1. Remove and discard skin and bones from chicken. Cut chicken into strips. In a medium saucepan bring water to boiling. Break up each package of noodles (discard seasoning packets or save for another use). Add ramen noodles to boiling water. Remove from heat; cover and let stand for 5 minutes.
  2. Meanwhile, in large bowl whisk together peanut butter, coconut milk, cilantro, lime juice, sugar, salt, and cayenne pepper until smooth. Add chicken, cucumber, and green onions to peanut butter mixture; stir to coat
  3. Drain noodles; rinse with cold water and drain. In a large bowl combine chicken mixture and noodles; toss to combine.

Nutrition Facts

(Thai Chicken Noodle Salad)

Servings Per Recipe 6, Fat, total (g) 25, cal. (kcal) 476, sat. fat (g) 6, chol. (mg) 67, sodium (mg) 817, Mark as Free Exchange () 0, carb. (g) 30, pro. (g) 35, fiber (g) 3

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