Grilled Thai Chicken Noodle Salad

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2 chicken breasts
8 ounces rice noodles
1 cup shredded cabbage
1/2 cup shredded carrot
1/4 cup chopped cilantro
1/4 cup chopped mint
1/4 cup chopped Thai basil
1/4 cup chopped peanuts
2 green onions, sliced
1/4 cup lime juice
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 clove garlic, minced
1 red chili, minced


1.Preheat grill to medium-high heat.
2.Season chicken breasts with salt and pepper.
3.Grill chicken for 6-8 minutes per side, or until cooked through. Remove from grill and let rest for 5 minutes. Slice into thin strips.
4.Cook rice noodles according to package instructions. Drain and rinse with cold water.
5.In a large bowl, combine the cooked rice noodles, shredded cabbage, shredded carrot, chopped cilantro, chopped mint, chopped Thai basil, chopped peanuts, and sliced green onions.
6.In a small bowl, whisk together lime juice, fish sauce, soy sauce, honey, sesame oil, minced garlic, and minced red chili.
7.Pour dressing over the salad and toss to combine.
8.Serve the salad topped with grilled chicken strips.

A refreshing and flavorful salad with grilled chicken, rice noodles, and Thai-inspired dressing.

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