The best way to eat more of what you love is to cook real foods at home. Though sometimes this can be a challenging task, especially if you have dietary restrictions. But no meal should be defined by what’s not there. The Gluten-Free for Good cookbook (on sale now!) has 100 easy, healthful gluten-free recipes that are so delicious you’ll never miss the gluten. One of our favorites is the Cold Chicken and Rice Noodle Salad…read on for the recipe!
Cold Chicken and Rice Noodle Salad
This is my version of the classic Vietnamese bun bo xao. It has everything I want in a “pasta” salad: sweet, salty, and sour plus plenty of crunch. And it wholly satisfies all my noodle cravings. Save this recipe for dinner on a hot summer night—you never have to turn on the oven! If you’d like a little less spice, remove the ribs and seeds of the jalapeno before adding it in. On the other hand, a pleasantly tingling tongue is the perfect excuse for a post-dinner ice cream cone, if you ask me.
12 ounces rice noodles
¼ cup fresh lime juice (from 2 to 3 limes)
3 tablespoons fish sauce
2 tablespoons peanut oil
1 to 2 fresh chiles, such as jalapeno or Thai bird chiles, sliced
2 garlic cloves, mashed with the side of a knife or using a mortar and pestle
2 teaspoons dark brown sugar
2 small carrots, peeled and cut into thin matchsticks
2 small Persian cucumbers, peeled and cut into matchsticks
1 cup cherry tomatoes, halved
1 cup mixed fresh tender herbs, such as cilantro, basil, and mint leaves, coarsely chopped, plus more for serving
1 cup shredded cooked chicken
1 ripe nectarine, pitted and thinly sliced
½ cup chopped roasted salted cashews or peanuts
- Soak the rice noodles according to the package instructions and set aside.
- In a large bowl, whisk together the lime juice, fish sauce, peanut oil, jalapeno, garlic, and brown sugar. Add the noodles, carrots, cucumbers, tomatoes, and herbs.
- Serve the salad topped with the chicken, nectarine, nuts, and a sprinkle of extra herbs.