Spicy Thai Noodle Salad with Grilled Chicken

A refreshing and hearty noodle salad featuring spicy Thai flavors, creamy avocado, and juicy grilled chicken, perfect for summer meals.

By @erinjgirouard

Original recipe source

Spicy Thai Noodle Salad with Grilled Chicken

Cook time: 45 minutes

Servings: 3

Ingredients

  • 0.25 cup olive oil
  • 2 tbsp tamari or soy sauce
  • 2 cloves garlic minced
  • 1 thumb-sized piece ginger minced
  • 1 tbsp honey
  • 0 red pepper flakes to taste
  • 0 salt to taste
  • 0 black pepper to taste
  • 6 pieces chicken thighs boneless, skinless
  • 0.25 cup olive oil
  • 2 limes lime juice freshly squeezed
  • 2 limes lime zest
  • 2 tsp rice wine vinegar
  • 1 tbsp tamari or soy sauce
  • 1 clove garlic minced
  • 1 inch piece ginger minced
  • 0 salt to taste
  • 0 black pepper to taste
  • 1.5 tsp sriracha
  • 6 pieces marinated chicken thighs
  • 1 bag coleslaw mix
  • 2 cups mixed greens
  • 1 cup edamame beans
  • 0.5 cup mango chopped, fresh or thawed frozen
  • 1 small cucumber sliced
  • 2 pucks brown rice ramen cooked
  • 1 cup cilantro chopped
  • 1 cup mint chopped
  • 0 prepared dressing from earlier step
  • 2 pieces grilled chicken thighs
  • 0.5 piece avocado sliced
  • 0.5 cup peanuts chopped
  • 0.5 cup toasted coconut
  • 0 red pepper flakes to taste

Instructions

  1. Combine 1/4 cup olive oil, 2 tbsp tamari, 2 cloves minced garlic, 1 thumb-sized piece minced ginger, 1 tbsp honey, and red pepper flakes, salt, and pepper to taste in a bowl. Add 6 chicken thighs and marinate for at least 30 minutes, preferably overnight.
  2. Prepare the salad dressing by mixing 1/4 cup olive oil, juice and zest from 2 limes, 2 tsp rice wine vinegar, 1 tbsp tamari, 1 clove minced garlic, 1 inch piece minced ginger, salt and pepper to taste, and 1.5 tsp sriracha in a small bowl or jar.
  3. Grill or air fry the marinated chicken thighs until cooked through, about 20 minutes.
  4. Assemble the salad by combining 1 bag coleslaw mix, 2 cups mixed greens, 1 cup edamame beans, 1/2 cup chopped mango, 1 small sliced cucumber, 2 pucks of cooked brown rice ramen, 1 cup chopped cilantro, and 1 cup chopped mint in a large bowl.
  5. Add the prepared dressing to the salad and toss well to combine.
  6. Plate the salad and top with 2 grilled chicken thighs, half an avocado, a handful of chopped peanuts, toasted coconut, and more red pepper flakes.
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