Thai noodle salad is taken to the next level with a creamy, nutty walnut dressing alongside fresh, colorful produce.
Water, as needed
1 lb chicken breast, cut into strips
1 Tbsp oil, for searing
1 (8oz) package rice noodles
1 bell pepper, sliced
½ English cucumber, sliced
2 carrots, thinly sliced
¼ cup California walnuts, chopped
Chopped cilantro, to taste
Sliced green onion, to taste
½ cup California walnuts
3 Tbsp soy sauce or coconut aminos
3 Tbsp honey
1 Tbsp rice vinegar
1 Tbsp chili crunch
1 Tbsp grated garlic
1 tsp grated ginger
2-4 tsp water, plus more for boiling
In a large pot bring water to a boil.
Meanwhile, blend together ingredients for the walnut sauce.
Add sliced chicken to a large bowl, plus 3 tablespoons of creamy walnut sauce and toss.
Heat a skillet with 1 tablespoon oil, add chicken and cook for 6-7 minutes, or until chicken is browned and fully cooked.
Add rice noodles to boiling water and follow package directions for cooking.
In each bowl, add cooked noodles, chicken, veggies, walnuts, any additional garnishes (if desired) and remaining walnut sauce.
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