Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise and use gluten-free tamari sauce in this dish.


"Chicken salad has a certain glamour about it. Like the little black dress, it is chic and adaptable anywhere."
-Laurie Colwin, Author

The refrigerator light goes on...

I love using rice noodles in salads, but you have to handle them just right. The noodles, sometimes called cellophane noodles, can become quite gummy when they are overcooked. If you've had a bad version of Pad Thai, you know what I mean.

The key is to keep the water going at a slow boil and stir the noodles almost from the moment you add them to the pot. Keep a close eye on them and don't overcook them. At about the 7 minute mark start tasting for doneness. When they have just a very slight chewiness they are ready. You can drain them in a colander, but I just use tongs to pick up the noodles and let them drain into the pan. Shake them a bit and then toss them into the bowl with the oil, which will coat them and keep them from sticking together too much.

This recipe works well with grilled flank steak, scallops or shrimp.


Asian Peanut Chicken Salad

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 5, 6, 7, 8.

This recipe will keep well overnight, but keeping it much longer than that will cause the noodles to start breaking apart. Cooking time does not include chilling time.

8 ounces boneless skinless chicken breast
spray oil
3 quarts water
4 ounces Asian rice noodles
2 tsp sesame oil
2 Tbsp smooth peanut butter
1 Tbsp low-sodium soy sauce or gluten-free tamari sauce
1/2 tsp lime zest
1/2 lime (juiced)
3 Tbsp non fat mayonnaise
1/8 tsp cayenne pepper
2 tsp fresh ginger (minced)
1/2 medium yellow bell pepper (diced)
1/2 medium green bell pepper (diced)
2 ribs celery (diced)
3 medium green onions (sliced crosswise)

Place a large skillet in the oven and preheat to 375°F. Spray the hot pan with oil and add the chicken breast.

When the oven is set to preheat, place the water in a large stock pot over high heat. When the water boils, add the rice noodles. Reduce the heat to medium high and cook the noodles at a slow boil, stirring frequently. Meanwhile, make sure to turn the chicken breasts at least once.

While the noodles are cooking, place the sesame oil in a medium Pyrex or stainless bowl. When the noodles are done, drain them and immediately place them in the bowl. Toss to completely coat the noodles with the oil.

Place the peanut butter, soy sauce, lime zest, lime juice, mayonnaise, cayenne pepper and ginger in another bowl. Mix well.

Add the diced peppers and celery to the bowl. Fold together with the dressing. Add the noodles and fold together. Make sure to scrape all of the remaining sesame oil from the bowl into the bowl with the noodles and veggies.

When the chicken is done (after about 20 minutes), remove it from the oven and let cool. Cut the chicken into 1/2 inch cubes and add to the bowl with the dressing, vegetables and noodles. Fold in the green onions. Chill for at least two hours.

Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 2

Amount Per Serving

Calories 539 Calories from Fat 130
% Daily Value
Total Fat 15g 23%
    Saturated Fat 3g 15%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 67mg 22%
Sodium 606mg 25%
Total Carbohydrates 67g 22%
    Dietary Fiber 6g 23%
    Sugars 6g
Protein 35g
Vitamin A 20% Vitamin C 390%
Calcium 8% Iron 16%
Vitamin K 90 mcg Potassium 949 mg
Magnesium 95 mg