- 4 oz. angel hair rice noodles, cooked according to package directions
- 2 c. butter lettuce, shredded
- 2 oz. carrots, shredded
- 2 oz. cucumbers, sliced
- 1 T. salted peanuts, coarsely chopped
- ¼ avocado, peeled, seeded & sliced
- 6-8 oz. cooked chicken breast (great use of leftovers!)
- 1 T. green onions, sliced
- Sweet Thai chili sauce, Thai peanut sauce, or similar, for drizzling - choose GF options to keep the meal gluten free
Cook the rice noodles according to the package directions. Set aside to cool.
In two salad bowls, add the shredded lettuce, carrots, cucumbers, rice noodles, avocado, and chicken. Top with the green onions and chopped peanuts.
Serve drizzled with the sauce of your choice.
- Yields: 2 servings
- Preparation Time: 15 minutes
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