25 mins

Crunchy Peanut-Lime Chicken Noodle Salad

A hearty salad. Yes, there is such a thing - especially when you mix in a nice portion of peanutty noodles and big chunks of chicken. The flavors are outstanding and the fun mix of textures makes this meal super delicious! Enjoy!
4.6/5 - (8 votes)

Crunchy Peanut-Lime Chicken Noodle Salad



  • 4 ounces soba noodles
  • 3 cups rotisserie chicken, skinned and chopped
  • 3 cups kale, finely chopped
  • 3 cups shredded cabbage, coleslaw mix
  • 1 cup carrot, finely sliced
  • 1 cup radish, finely sliced
  • 1/2 cup peanuts, chopped
  • 1 tablespoon sesame seeds
  • 1 lime, wedged
  • Peanut-Lime Dressing
  • 1/4 cup peanut butter
  • 1/2 cup canola oil
  • 2 cloves garlic, minced or pressed
  • 1/3 cup low sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 lime, juiced


  • Cook noodles according to package directions. Drain and run under cold water to cool.
  • Place kale, cabbage, carrots, and radishes in a bowl and toss to combine. Set aside.
  • Prepare dressing. Place the peanut butter in a microwave safe dish. Heat until soft and creamy - about 15-20 seconds.
  • Stir in remaining dressing ingredients and whisk to combine. Adjust seasoning with additional lime juice and sesame oil if desired. (You can also add a big squeeze of Sriracha for a punch of heat!)
  • Place noodles in a bowl and drizzle with a bit of dressing. Toss to combine and then divide among serving plates.
  • Top noodles with equal portions of kale and cabbage mixture.
  • Add chopped chicken to the bowl you used to toss the noodles. Drizzle a bit of dressing on the chicken and toss to combine.
  • Add portions of chicken to the top of each plate.
  • Garnish with peanuts and sesame seeds and serve with additional dressing and lime wedges.

Nutrition per serving

Per Serving: Calories 609 Fat 24 Sat Fat 4 Sodium 1130 Carbs 60 Sugars 15 Fiber 7 Protein 43.


KID NOTE: Deconstruct the plate and serve portions of undressed chicken, noodles, and sliced carrots

VEGETARIAN TIP: Replace the chicken with pan seared cubed tofu.

GLUTEN MODIFICATIONS:  Use rice noodles and tamari instead of soy sauce.

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