Thai-riffic Noodle Chicken Salad with Peanut Dressing

This colorful main course salad is elegant enough to serve for company but my husband and I love it so much, we sometimes have it for dinner several times in the same week! Once you try it you’ll know why we’re a little obsessed with this Asian-style noodle salad. It’s packed with fabulous flavors, chock full of nutritious skinny ingredients, and extremely filling. One extremely large, Thai-riffic salad has 425 calories and 15 grams of fatThe fat content is mostly coming from peanut butter, which is a heart-healthy fat.
Thai-riffic Noodle Chicken Salad with Peanut Dressing

Helpful Tips About this Recipe

Makes 4 main course salads

Food Fact

Nasoya Chinese noodles are fresh, all-natural, and cook fast.  They work great in many Asian-style recipes such as Lo Mein and noodle soups.

Healthy Benefits

Peanut butter has unsaturated fat which can help to reduce the risk of heart disease. It’s a rich source of protein, fiber, folate, and niacin.
A cup of cabbage has only 33 calories yet is packed with vitamins and an excellent source of fiber. This Thai salad contains 7 grams of fiber for each serving.
Bean sprouts are a good source of protein. They’re full of antioxidants, chlorophyll, vitamins, and minerals.

Shopping Tips

You’ll normally find Nasoya Chinese noodles in the refrigerated produce section where tofu is sold, in most supermarkets and natural markets.
If you don’t want to use fresh lime juice you can also use bottled. My favorite is Nellie & Joe’s Famous Key West Lime Juice. It’s sold in many supermarkets.
Ginger (in a jar) is available in the produce section where garlic (in a jar) is sold.

Substitution Tip

To make this salad vegetarian, substitute chicken for cooked and diced tofu or chopped peanuts.

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 main course salad
425 calories, 15g fat, 3g sat. fat, 30g protein, 58g carbs, 5g fiber, 761mg sodium, 11g sugar
FACTS: for Freestyle SmartPoints
365 calories, 2g sat. fat, 12g protein, 11g sugar


Thai-riffic Noodle Chicken Salad with Peanut Dressing

Thai-riffic Noodle Chicken Salad with Peanut Dressing

5 from 1 vote
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Course Main Course, Salad
Cuisine Thai
Servings 4
Calories 425 kcal


Ingredients for Peanut Dressing:

  • ½ cup fresh lime juice, see shopping tips
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup plus 2 tablespoons chunky peanut butter (unsalted, natural preferred)
  • 2 tablespoons honey
  • 1 tablespoon plus 1 teaspoon ginger, from a jar or fresh, see shopping tips
  • 2 teaspoons garlic, minced
  • ¼ teaspoon cayenne pepper

Ingredients For Salad:

  • 1 (9 oz.) package refrigerated Nasoya Chinese noodles, see shopping tips
  • 6 cups romaine lettuce
  • 4 cups cabbage, shredded
  • 2 cups bean sprouts
  • 2 cups cooked chicken breast, chopped or shredded
  • 1 cup red bell pepper, cut into strips
  • ½ cup scallions, chopped


  • To make the Peanut Dressing: In a small bowl, whisk together lime juice, soy sauce, peanut butter, honey, ginger, garlic, and cayenne pepper. Refrigerate until ready to use.
  • Cook Nasoya Chinese noodles according to package directions.
  • On each plate, divide and layer the lettuce, cabbage, sprouts, chicken, and red bell pepper. Divide the warm noodles on top of the salads. Drizzle the cold dressing on top of each salad.
  • Sprinkle each salad with some scallions.


Serving: 1saladCalories: 425kcalCarbohydrates: 58gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 761mgFiber: 5gSugar: 11gBlue Smart Points: 12Green Smart Points: 12Plus Points: 13
Tried this recipe?Let me know how it was!

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