Thai Chicken Noodle Salad

By mahto

Ingredients

• 1 2 1/4 - 2 1/2 pound deli-roasted chicken
• 4 cups water
• 2 3 ounce packages ramen noodles
• 3/4 cup reduced-fat creamy peanut butter
• 3/4 cup light coconut milk
• 1/4 cup snipped fresh cilantro
• 1/4 cup lime juice
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 small seedless cucumber, peeled, halved lengthwise, and cut into 1/4-inch slices
• 6 green onions, thinly sliced

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from bhg.com

Preparation

Step 1

Remove and discard skin and bones from chicken. Cut chicken into strips. In a medium saucepan bring water to boiling. Break up each package of noodles (discard seasoning packets or save for another use). Add ramen noodles to boiling water. Remove from heat; cover and let stand for 5 minutes.

Meanwhile, in large bowl whisk together peanut butter, coconut milk, cilantro, lime juice, sugar, salt, and cayenne pepper until smooth. Add chicken, cucumber, and green onions to peanut butter mixture; stir to coat

Drain noodles; rinse with cold water and drain. In a large bowl combine chicken mixture and noodles; toss to combine.