Energize Your Size

Chinese Chicken Salad with Buckwheat Noodles and Vegetables

Crunchy Chinese Chicken Salad


1 package of firm tofu, cubed
1/2 roasted chicken, shredded with fingers
1/2 green cabbage, shredded or cut finely
1 cup of baby or 2 large carrots, shredded or cut into thin strips
1 small cucumber, peeled, cut in half lengthwise and thinly sliced
1 red bell pepper, diced
3-4 green onions, chopped
1/2 cup of mint leaves, chopped into ribbons
1/2 cup of cilantro, chopped

2 tablespoons peanut butter (crunchy or creamy)
1 tablespoon sesame oil
4 tablespoons lime juice
2 tablespoons tahini
1 teaspoon ginger, with a microplane
1 garlic clove, grated with a microplane, then roasted for 30 seconds in a pan with 1 teaspoon olive oil.
1 teaspoon sugar

Additional Toppings:
Sliced almonds, roasted in a pan until slightly toasted
1 cup cooked and cooled rice noodles
3 tablespoons white or black sesame seeds
1 can of mandarin oranges, drained


1. Add all ingredients from salad into a large bowl
2. Put all Marinade ingredients in a bowl, whisk until smooth
3. Add to salad and toss with additional toppings as desired.

Recipe adapted from: https://www.rebelrecipes.com/fresh-asian-salad-with-peanut-tofu-rice-noodles/