Thai Chicken and Basil Noodle Salad

This salad is yummy and refreshing. The broth keeps the dressing light and tasty.

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

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  • 1 cup (250 mL) Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
  • 1/4 cup (60 mL) sauce soy
  • 1/4 cup (60 mL) rice vinegar
  • 1 tbsp (15 mL) fish sauce
  • 1 tbsp (15 mL) brown sugar
  • 1 tbsp (15 mL) lime juice
  • 1 tsp (5 mL) garlic  chili sauce
  • 1 lb (454 g) boneless skinless  chicken cutlets
  • 4 oz (113 g) rice noodles
  • 1 tbsp (15 mL) vegetable oil
  • 2 carrots, ribboned
  • 1 cucumber, cut lengthwise and sliced crosswise 
  • 1/2 cup (125 mL) thinly sliced  green onion
  • 1/4 cup (60 mL) fresh torn  Thai basil
  • 1/4 cup (60 mL) mint
  • 1/4 cup (60 mL) chopped roasted  peanuts


  1. In measuring cup, whisk together broth, soy sauce, rice vinegar, fish sauce, brown sugar, lime juice and garlic chili sauce.
  2. In bowl, combine chicken and half of the dressing. Let sit for at least 15 minutes and up to one day.
  3. Cook noodles according to package directions and run under cold water until cool. Transfer drained noodles to a platter.
  4. Heat oil in a large non-stick skillet over medium high heat. Cook chicken until cooked through, about 8 minutes. Transfer to noodles. Top with carrots, cucumber, green onions, Thai basil, mint and peanuts and drizzle with remaining dressing.

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Amount Per Serving
Calories 370
Fat 10 g
Sodium 1190 mg
Carbohydrate 36 g
Dietary Fibre 3 g
Protein 31 g

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