A fresh mix of lettuce, carrots, cucumbers, ramen noodles, shredded chicken, and avocado. Toss it all up with a sweet and spicy Thai peanut sauce for a salad that's healthy and satisfying.
Ingredients
- 2packages brown rice ramen noodles, seasoning packet discarded
- 3heads romaine lettuce, shredded
- 4carrots, shredded
- 3green onions, chopped
- 2Persian cucumbers, thinly sliced
- 1mango, diced
- 1/2 cupeach fresh cilantro and basil, roughly chopped
- 1 cupcooked shredded chicken
- 1avocado, sliced
- 1/3 cuproasted peanuts, chopped
- 1/4 cupsesame oil
- 1/4 cuprice vinegar
- 1/4 cupcreamy peanut butter
- 3 tablespoonslow sodium soy sauce
- 2 tablespoonshoney ((use maple syrup if vegan))
- 2 tablespoonsThai red curry paste
- juice of 1 lime
- 1Jalapeño, chopped, and seeded, if desired
Instructions
- 1
1. Cook the rice noodles according to package directions. Drain2. In a large salad bowl, combine the lettuce, carrots, green onions, cucumbers, mangos, cilantro, and basil. Add the chicken and noodles. 3. To make the peanut sauce. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. If needed, thin the sauce with a couple tablespoons water or coconut milk. 4. Just before serving, pour the sauce over the salad, tossing to combine. Top the salad with avocado and peanuts. Serve and enjoy!