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Glass Noodle Chicken Salad

This is a light - yet hearty - summer dish. Sorry the photos aren’t great quality; the camera settings were awry and dusk was approaching.

Glass Noodle Chicken Salad


1 package uncooked mung bean threads (cellophane noodles)
2 tbsp. rice vinegar
2 tbsp. lime juice
1 ½ tbsp. gluten-free soy sauce
2 tsp. honey
1 tsp. red chili flakes
2 cups shredded skinless, boneless rotisserie chicken breast
1 cup cooked, shelled edamame
½ cup grated carrot
2 tbsp. fresh cilantro leaves
½ cup chopped cashews


1. Cook noodles and edamame as per package directions.

2. Combine vinegar and next 4 ingredients. Stir well. Combine chicken, edamame, carrot, and cilantro, tossing well.

3. Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with cashews.

• This salad truly is better the n…

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