Thai Chicken and Basil Noodle Salad
This salad is yummy and refreshing. The broth keeps the dressing light and tasty.
- In measuring cup, whisk together broth, soy sauce, rice vinegar, fish sauce, brown sugar, lime juice and garlic chili sauce.
- In bowl, combine chicken and half of the dressing. Let sit for at least 15 minutes and up to one day.
- Cook noodles according to package directions and run under cold water until cool. Transfer drained noodles to a platter.
- 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.
Recipe Made With
Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
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