Thai Noodle Chicken Salad

8 ounces rice noodles or soba noodles

2 yellow mangos, or 1 globe mango, diced

1 red pepper, thinly sliced

2 cups snow peas, cut into bite-sized pieces

2 cups mixed greens, or cabbage or 1/2 and 1/2 mix

¼ cup EACH: chopped cilantro, mint, and Thai basil (see notes)

¼ cup peanuts

1 Avocado sliced

1 cup Cherry tomatoes, halved

2 cups Rotisserie chicken, Shredded

Sesame Ginger Dressing

• ¼ cup cooking oil

• 3 tablespoons EACH: sesame oil, rice wine vinegar, and soy sauce (gluten-free, if needed)

• 2 tablespoons EACH: tahini and honey, can sub maple syrup

• 1 tablespoon finely minced ginger

• 2 cloves garlic, minced

• ½ teaspoon salt

Cook the rice noodles according to the package directions. (see notes) Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely.

In a small bowl, whisk the dressing ingredients. 

Place the cooked rice noodles and all the remaining ingredients into a large salad bowl. Pour the dressing over the top and toss until the noodles are well coated and everything is mixed together./ Or you can divide ingredients onto 4 individual plates/bowls and layer them creating a “tower” for a pretty presentation and drizzle with dressing.