Rice Noodle Chicken Salad


The other day I had a craving for rice noodles. Usually, this means some sort of noodle soup but the day hosted 80 something degree weather so I put that idea off to another day and instead thought…salad. So I cooked up some noodles, drained them and explored my fridge for what I could add.

I ended up with shredded chicken from a roasted store-bought chicken, red onions, green onions, jalapeño and bell peppers and some leftover fresh tomato salsa. And then I made a most interesting and flavorful dressing with white vinegar, extra virgin olive oil, grainy mustard, orange juice, ginger, and a dash of spicy chili dipping sauce (you could also use a combo of honey and red chili flakes) and a splash of habanero citrus oil.

The result was something crunchy, spicy, sweet and refreshingly satisfying.



(Serves 4)

3 – 4 oz (about 113 g) of rice noodles per person

3 – 4 oz of shredded cooked chicken per person

1 jalapeno pepper – seeds removed and small diced

1/2 bell pepper – thinly sliced

1/2 red onion – thinly sliced

2 – 3 scallions – thinly sliced

Spoonful of prepared tomato salsa per person

Scallions – for garnish



1/4 cup (59 ml) white vinegar

3/4 cup (177 ml) extra virgin olive oil

1/4 cup orange juice

1 tablespoon (or to taste) spicy chili sauce (or pinch or red chili pepper flakes + spoonful of honey)

1 tablespoon fresh ginger – finely chopped

1 tablespoon – grainy mustard

Splash of habanero citrus oil (optional)





Cook noodles according to package directions, rinse with cold water, drain and set aside

I a large bowl add noodles and chicken, toss with enough dressing to gently coat.

Divide onto individual bowls and top with the onions, peppers, salsa and garnish with the chives.






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