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.
Did you make this?
By submitting, I agree to the terms and conditions.
Thank you for your review!
Please note that your review might take up to 72 hours to appear following submission.
We will let you know when it’s posted by sending you an email.
Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox
Stay inspired with easy and delicious
meal ideas wherever you are