Gluten-Free Crunchy Chicken Peanut Salad - FabFitFun

Gluten-Free Crunchy Chicken Peanut Salad

by  | 

Courtesy of Carol Kicinski





Ingredients

:
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





Directions



:

  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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