Thai Chicken Noodle Salad

You can have this quick salad on the table in less time than it takes to pick up take-out. Using strips of rotisserie chicken and ramen noodles keeps prep time down to 20 minutes.

Thai Chicken Noodle Salad
Servings: 6 Prep 15 mins Stand 5 mins


  • 1 rotisserie chicken (2-1/2 pounds)
  • 4 cups water
  • 2 3 ounce packages ramen noodles
  • 3/4 cup reduced-fat creamy peanut butter, at room temperature
  • 3/4 cup light coconut milk
  • 1/4 cup lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 6 scallions, trimmed, thinly sliced
  • 1 small seedless cucumber, pared, halved lengthwise, cut into 1/4-inch slices

Make It

1. Discard skin from rotisserie chicken. Remove meat; cut into strips. In medium-size saucepan, bring water to boiling. Break each package of noodles into 4 (save seasoning packets for future use). Add ramen noodles to boiling water. Remove from heat; let stand, covered, 5 minutes.

2. Meanwhile, in large bowl, whisk together peanut butter, coconut milk, lime juice, cilantro, sugar, salt and cayenne until smooth. Add chicken, scallions and cucumber to peanut butter mixture.

3. Drain noodles; rinse with cold water. Add to large bowl with chicken mixture; toss thoroughly.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 476, Fat, total (g): 25, chol. (mg): 67, sat. fat (g): 6, carb. (g): 30, fiber (g): 3, pro. (g): 35, sodium (mg): 817, Percent Daily Values are based on a 2,000 calorie diet.