Thai Chicken Salad with Creamy Peanut Dressing

This recipe is corn, dairy, egg, gluten and soy free, making it perfect for a picnic where guests have multiple dietary restrictions.


  • 2 packages thin Asian rice noodles, approx. 8 ounces each*
  • 1 tablespoon oil of choice (more or less to taste)
  • 4 boneless skinless chicken breasts, cooked and sliced into strips
  • 2 red bell peppers, thinly sliced
  • 4 carrots, peeled and grated
  • 2 cucumbers, peeled, seeded and sliced
  • 1 head of Romaine lettuce, chopped
  • 1⁄3 cup natural peanut butter (any nut or seed butter will work)
  • 1⁄3 cup natural peanut butter (any nut or seed butter will work)
  • ¼ cup rice vinegar (unseasoned)
  • ¼ cup coconut aminos or Bragg’s Liquid Aminos
  • 2 tablespoons agave syrup
  • 2 cloves of garlic, minced
  • Juice of 1 lime
  • Dash of cayenne pepper
  • ¼ teaspoon red chili flakes
  • ½ teaspoon sea salt


Prepare noodles according to package directions, drain, and rinse in cold water. Toss the noodles with a bit of oil and set aside.

In a small bowl, whisk together the dressing ingredients until smooth and creamy.

Assemble the salad by placing the noodles in a large bowl. Using kitchen shears snip the noodles into manageable lengths for easier “potluck” serving.  Add the chicken, vegetables, and lettuce.

Drizzle the dressing over the salad and toss well to coat.

* Read packages carefully to ensure that your rice noodles aren’t made with cornstarch.  Thai Kitchen’s Thin Rice Noodles and Annie Chun’s Maifun Noodles are corn-free options.


Cook’s tip: This recipe can easily be prepared peanut-free by using sunflower seed butter or your nut butter of choice.

Nutritional Analysis:
Calories: 340, Carbohydrates: 47 g, Protein: 13 g, Fat: 11 g, Cholesterol: 25 mg, Sodium: 360 mg, Fiber: 4 g

Recipe by Terris Cleary, a graduate of the California Culinary Academy, who has celiac disease and whose son has multiple food allergies. She blogs about gluten-free, allergen-free recipes at