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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 Ingredients 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 Preparation 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. Notes: •

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