THAI PEANUT CHICKEN RAMEN NOODLE SALAD.

THAI PEANUT CHICKEN RAMEN NOODLE SALAD.

A fresh mix of lettuce, carrots, cucumbers, ramen noodles, shredded chicken, and avocado. Toss it all up with a sweet and spicy Thai peanut sauce for a salad that's healthy and satisfying.

INGREDIENTS

1. 2 packages brown rice ramen noodles, seasoning packet discarded
2. 3 heads romaine lettuce, shredded
3. 4 carrots, shredded
4. 3 green onions, chopped
5. 2 Persian cucumbers, thinly sliced
6. 1 mango, diced
7. 1/2 cup each fresh cilantro and basil, roughly chopped
8. 1 cup cooked shredded chicken
9. 1 avocado, sliced
10. 1/3 cup roasted peanuts, chopped

JALAPEÑO PEANUT SAUCE

1. 1/4 cup sesame oil
2. 1/4 cup rice vinegar
3. 1/4 cup creamy peanut butter
4. 3 tablespoons low sodium soy sauce
5. 2 tablespoons honey (use maple syrup if vegan)
6. 2 tablespoons Thai red curry paste
7. juice of 1 lime
8. 1 Jalapeño, chopped, and seeded, if desired

INSTRUCTIONS

1. Cook the rice noodles according to package directions. Drain
2. In a large salad bowl, combine the lettuce, carrots, green onions, cucumbers, mangos, cilantro, and basil. Add the chicken and noodles.
3. To make the peanut sauce. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. If needed, thin the sauce with a couple tablespoons water or coconut milk.
4. Just before serving, pour the sauce over the salad, tossing to combine. Top the salad with avocado and peanuts. Serve and enjoy!

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