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 next day. In fact, I’d recommend letting the noodles “marinate” in the sauce overnight, then throwing the chicken/veggies on top the next day to serve.

• The measurements are approximate. Play with the sauce so it fits your liking.

• You could use fish sauce instead of soy, granulated sugar instead of honey, peanuts instead of cashews, add different veggies (grated zucchini, sliced red or yellow pepper, radishes, etc.), or spice it up with chili paste.


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