Thai Walnut Salad

By Forget The Takeout
Total Time
35 Mins
Serves
4
Serving Size
1 bowl
Meal
Dinner Lunch
Course
Main

DESCRIPTION

Thai noodle salad is taken to the next level with a creamy, nutty walnut dressing alongside fresh, colorful produce.

Prep Time
20 Mins
Cook Time
15 Mins
Total Time
35 Mins
Calories
622
Total Fat
21
Saturated Fat
3
Cholesterol
73
Sodium
542
Carbohydrates
76
Dietary Fiber
4
Total Sugars
19
Added Sugars
13
Protein
31
Iron
2
Potassium
791

Ingredients

  • 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

Creamy Walnut Dressing

  • 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

Preparation

  1. In a large pot bring water to a boil.
  2. Meanwhile, blend together ingredients for the walnut sauce.
  3. Add sliced chicken to a large bowl, plus 3 tablespoons of creamy walnut sauce and toss.
  4. Heat a skillet with 1 tablespoon oil, add chicken and cook for 6-7 minutes, or until chicken is browned and fully cooked.
  5. Add rice noodles to boiling water and follow package directions for cooking.
  6. In each bowl, add cooked noodles, chicken, veggies, walnuts, any additional garnishes (if desired) and remaining walnut sauce.