Gluten-Free Crunchy Chicken Peanut Salad - FabFitFun

Gluten-Free Crunchy Chicken Peanut Salad

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Courtesy of Carol Kicinski


1 1/2 cups San-J Gluten Free Tamari Peanut Dressing

1 head Napa cabbage, shredded

1 small head red cabbage, quartered, cored and thinly sliced

4 cups cooked chicken, shredded

2 cups carrots

, shredded
2 bunches green onions, thinly sliced on the diagonal

1 English (hothouse) cucumber, julienned

2 cups shredded carrots

4 ounces snow peas, thinly sliced

8 ounces bean sprouts

1 bunch cilantro, chopped

4 ounces mung bean vermicelli noodles

Cooking oil

2 cups dry roasted, salted peanuts

Kosher or fine sea salt and pepper



  1. Combine the Napa cabbage, red cabbage, shredded chicken, carrots, green
 onions, cucumbers, carrots, snow peas, bean sprouts, and cilantro in a very 
large mixing bowl.

  2. Using your hands, gently pull the mung bean vermicelli noodles apart into
 smaller portions.
  3. Place paper towels on 2 dinner plates.
  4. In a small
 skillet, add an inch of cooking oil and heat the oil until it ripples but does not smoke.
  5. Fry one
 small handful of noodles at a time until they puff up, about 5 seconds. Flip over with tongs and fry the other side for a second or two. Remove 
from oil with tongs, place on the prepared plate and sprinkle with salt. Repeat until all the noodles are fried.

  6. Add the San-J Gluten Free Tamari Peanut Dressing to the vegetable/chicken 
mixture. Toss well to coat.
  7. Crumble the fried mung bean vermicelli
 noodles into the salad. Add the peanuts.
  8. Season with about a teaspoon of
 salt and 1/2 teaspoon of pepper.
  9. Toss again and serve.

Serves 6

We rounded up 11 other delish salad recipes in honor of National Salad Month. Check them out here!

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