Peanut Butter Chicken Salad with Rice Noodles

  • 15 minutes
  • 14 ingredients
  • 5 steps


  • 8 ounces rice vermicelli noodles
  • 3 TB low sodium soy sauce
  • 1/2 cup lime juice
  • 4 TB creamy peanut butter
  • 3 TB brown sugar
  • 3 TB vegetable oil
  • 1 red bell pepper, chopped
  • 1 cup carrots, sliced
  • 1/2 cup green onion, chopped
  • 1/2 cup fresh basil
  • 1/2 cup cilantro
  • 1/2 cup chopped peanuts
  • 4 boneless, skinless chicken thighs
  • 2 cup chicken broth


  1. Cook chicken thighs using a pressure cooker. Place chicken thighs in chamber and cover with 2 cups chicken broth. Secure lid and set timer for 10 minutes. When chicken is finished, quick release from instant pot and remove chicken. Shred chicken and set aside.
  2. While chicken is cooking, bring 2 quarts of water to a boil. Add rice noodles and cook for 3-4 minutes. Remove from heat, drain and rinse with cold water. Place in a bowl and set aside.
  3. Combine soy sauce, lime juice, peanut butter, brown sugar, and vegetable oil. Whisk together until dressing forms.
  4. Pour dressing over noodles, reserving a 3-4 TB for chicken. Combine dressing and noodles. Drizzle the remaining dressing over the chicken.
  5. Plate using the noodles as a base followed by shredded chicken and top with red bell pepper, cilantro, basil, green onion and chopped peanuts.
Print Now