Ingredients

The following ingredients have 4 Servings
  • 6 oz cooked chicken breast (I use premade grilled chicken from my weekly meal prep)
  • 2 cups iceberg lettuce (shredded)
  • 2 oz carrots (shredded or julienne sliced)
  • 2 oz cucumbers (julienne sliced)
  • 4 oz Vermicelli angel hair rice noodles (cooked according to package directions)
  • 1 tbsp salted peanuts (chopped)
  • 1 tbsp fresh Thai basil (Regular basil works here, too, if Thai basil is not available)
  • 1 tbsp fresh mint leaves (finely chopped)
  • *Optional: fresh microgreens (I used a blend of cabbage and basil microgreens)
  • For the peanut sauce:
  • 2 tbsp creamy peanut butter
  • 1.3 tbsp hoisin sauce ((1 tbsp plus 1 tsp))
  • 2 tbsp water
  • 1 tsp unseasoned rice vinegar

Instruction

  • Cook the rice noodles according to the package directions. This takes about 5 minutes. Drain and set aside to cool.
  • In two salad bowls or meal prep containers, add the shredded lettuce, carrots, cucumbers, rice noodles, and grilled chicken. Top with the fresh herbs and chopped peanuts.
  • In a small bowl, combine the peanut butter, hoisin sauce, water, and rice vinegar. Microwave for 30 seconds and stir until it's smooth and creamy. Serve the peanut sauce on the side or pour over the salad to serve.