Best 10 Chicken And Shredded Cabbage Salad With Noodles And Peanut Sauce Recipes

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For a flavorful and healthy meal, look no further than this delightful chicken and shredded cabbage salad with noodles and peanut sauce. Bursting with vibrant colors and textures, this salad offers an explosion of flavors with tender chicken, crunchy cabbage, springy noodles, and a rich, creamy peanut sauce. This simple yet satisfying recipe is perfect for those seeking a nutritious and delicious lunch or dinner option.

Here are our top 10 tried and tested recipes!

SHREDDED CABBAGE AND CHICKEN SALAD



Shredded Cabbage And Chicken Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 chili peppers, seeded and minced
3 garlic cloves, minced
2 tablespoons sugar
1 tablespoon rice vinegar
3 tablespoons fresh lime juice
3 tablespoons Vietnamese fish sauce
3 tablespoons vegetable oil
1 medium-size onion, thinly sliced
Freshly ground black pepper to taste
2 cups cooked and shredded chicken
4 cups finely shredded white cabbage
1 cup shredded carrot
1/2 cup fresh mint
1/2 cup fresh coriander

Steps:

  • Combine the chili peppers, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper in a bowl. Let the dressing stand for 30 minutes.
  • In a large mixing bowl, combine the shredded chicken, cabbage, carrot and mint. Sprinkle with the dressing and toss well.
  • Transfer the salad to a serving platter and top with coriander sprigs. Sprinkle with additional black pepper and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 767 milligrams, Sugar 9 grams, TransFat 0 grams

PEANUT NOODLES WITH SHREDDED CHICKEN & VEGETABLES



Peanut Noodles with Shredded Chicken & Vegetables image

If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Recipes

Time 30m

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts
½ cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce, or to taste (see Ingredient note)
1 teaspoon minced fresh ginger
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas

Steps:

  • Put a large pot of water on to boil for cooking pasta.
  • Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  • Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  • Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 37.3 g, Cholesterol 41.8 mg, Fat 13.1 g, Fiber 7.5 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 359.1 mg, Sugar 3.7 g

ASIAN CHICKEN, CABBAGE AND NOODLES SALAD



Asian Chicken, Cabbage and Noodles Salad image

Combine cabbage and noodles in this fabulous-looking salad. This Asian Chicken, Cabbage and Noodles Salad is oh so easy to make, thanks to a few key ingredients.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 10m

Yield 4 servings, 2 cups each

Number Of Ingredients 7

1 pkg. (3 oz.) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
2 cups shredded cooked chicken breasts
4 green onions, diagonally sliced
1/3 cup PLANTERS COCKTAIL Peanuts
1/2 cup KRAFT Lite Asian Toasted Sesame Dressing
1 Tbsp. creamy peanut butter

Steps:

  • Break Noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use.
  • Beat peanut butter and dressing with whisk until blended. Add to salad; mix lightly.

Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g

CHICKEN AND SHREDDED-CABBAGE SALAD WITH NOODLES AND PEANUT SAUCE



Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce image

This Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce is an Asian-inspired classic that's best served chilled. But spicy serrano chiles add some heat. Piling the shredded-cabbage, carrots, and chicken on top of the noodles makes an attractive presentaion.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 15

3 quarts water
2 stalks celery, cut in half lengthwise
1 two-inch piece fresh ginger, thinly sliced
2 garlic cloves
8 sprigs cilantro, including stems, roughly chopped (about 3/4 cup), plus 1/2 cup loosely packed leaves for garnish
2 tablespoons toasted sesame oil
Coarse salt
3 boneless, skinless chicken breasts (about 3 pounds)
1 pound somen or vermicelli noodles
1/2 head green cabbage
1 bunch carrots, peeled (about 6 carrots)
2 serrano or jalapeno chiles, seeds and ribs removed
1/2 cup loosely packed fresh mint leaves, chopped
1 cup Peanut Sauce
1/2 cup roasted unsalted peanuts

Steps:

  • In a large saucepan, combine the water with celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until chicken is cooked through, about 12 minutes. Remove from heat, and let stand until chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut into 1/4-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.
  • Bring a large pot of water to a boil; add salt. Cook noodles until they are al dente according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with remaining tablespoon sesame oil; set aside.
  • Cut cabbage in half, and remove core. Slice cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut serrano chiles into very thin strips, and add to bowl along with shredded chicken and mint. Just before serving, pour peanut sauce over mixture, and toss to coat. Place noodles on a large serving platter, and pile chicken mixture on top. Sprinkle with peanuts and cilantro leaves.

CABBAGE CHICKEN SALAD



Cabbage Chicken Salad image

"We were on a tight budget when I was little, so my mother often made this refreshing salad that fit our pocketbook as well as our taste buds," pens Heather Myrick from Southaven, Mississippi. Nicely priced at 48¢ a serving, it can be a light supper or a crunchy complement to sandwiches.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 package (3 ounces) chicken ramen noodles
2 cups shredded cabbage
1 cup cubed cooked chicken
1/4 cup sliced green onions
3 tablespoons sesame seeds, toasted
1/3 cup white vinegar
2 tablespoons sugar
2 tablespoons water
4 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Set seasoning packet from noodles aside. Crumble the noodles into a large bowl; add the cabbage, chicken, onions and sesame seeds. In a jar with a tight-fitting lid, combine the vinegar, sugar, water, oil, salt, pepper and contents of seasoning packets; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 266 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 614mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein.

CRUNCHY NOODLE SALAD WITH CABBAGE AND PEANUT SAUCE



Crunchy Noodle Salad with Cabbage and Peanut Sauce image

Provided by Bobby Flay

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 head romaine lettuce, thinly shredded
1 head white cabbage, thinly shredded
2 carrots, thinly shredded
1 package of wonton skins, sliced thin and fried, reserve some for garnish
2 green onions, thinly sliced
1/2 cup smooth natural peanut butter
1/4 cup rice wine vinegar
1 tablespoon water
Pinch red pepper flakes
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon sugar
1/4 cup chopped cilantro leaves

Steps:

  • Combine lettuce, cabbage, carrots, crunchy noodles and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, soy sauce, and sugar in a bowl. If the dressing is still too thick you may add more water. Toss the cabbage mixture with the peanut sauce and place on a large platter. Top with extra crunchy noodles and chopped cilantro.

CHILLED PEANUT CHICKEN NOODLE SALAD



Chilled Peanut Chicken Noodle Salad image

Poaching chicken in a peanut butter broth brings nuttiness into each bite. The flavorful poaching liquid then becomes the base for the dressing in this light, easy noodle salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/2 cup smooth peanut butter
1 large boneless, skinless chicken breast (about 12 ounces), sliced crosswise 1/4 inch thick
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons Sriracha, or more as needed
4 scallions, thinly sliced (white and green parts)
6 ounces thin rice noodles (vermicelli)
1 romaine heart, thinly sliced (about 3 cups)
2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)
1 red bell pepper, thinly sliced
1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch)
Lime wedges, for serving

Steps:

  • START THE WATER: Bring a large pot of salted water to a boil.
  • POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
  • COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
  • TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.

CHICKEN NOODLE SALAD WITH PEANUT-GINGER DRESSING



Chicken Noodle Salad with Peanut-Ginger Dressing image

This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or shrimp for the chicken.

Provided by Sherbg

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 17

⅓ cup smooth peanut butter
¼ cup soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon Asian garlic-chili sauce
1 tablespoon brown sugar, packed
1 tablespoon finely chopped fresh ginger root
⅛ teaspoon red pepper flakes
3 tablespoons low-sodium chicken broth
salt and ground black pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 ½ cups cooked chicken, cut into strips
1 cup julienne-sliced carrot
6 green onions, chopped
1 red bell pepper, seeded and cut into strips
1 celery rib, thinly sliced
½ cup fresh cilantro leaves, chopped
½ cup chopped roasted peanuts, for garnish

Steps:

  • To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
  • Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
  • Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

Nutrition Facts : Calories 460.9 calories, Carbohydrate 51.6 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 4.6 g, Protein 30.2 g, SaturatedFat 3.3 g, Sodium 745.4 mg, Sugar 6.8 g

THAI CHICKEN SALAD WITH RICE NOODLES



Thai Chicken Salad with Rice Noodles image

Provided by Anthony Marini

Categories     Salad     Chicken     Garlic     Pasta     Quick & Easy     Lime     Peanut     Cucumber     Bell Pepper     Carrot     Healthy     Cabbage     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

4 1/2 ounces rice stick noodles (maifun)*
4 large garlic cloves
1/4 cup soy sauce
1/3 cup fresh lime juice
2 tablespoons sugar
1 tablespoon smooth peanut butter
2 teaspoons chopped peeled fresh ginger
1 1/4 teaspoons hot chili paste (such as sambal oelek)*
1/4 cup vegetable oil
3 purchased roasted chicken breast halves, boned, skinned, shredded
3 cups shredded Napa cabbage
1 cup coarsely grated carrot
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
2 medium cucumbers, halved lengthwise, thinly sliced crosswise
1/3 cup coarsely chopped roasted salted peanuts

Steps:

  • Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain; cut noodles in several places with scissors. Spread out on platter.
  • Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.
  • Combine chicken, cabbage, carrot, pepper, onion, and cucumbers in large bowl. Toss with enough dressing to coat. Arrange atop noodles, sprinkle with peanuts, and serve, passing remaining dressing alongside.
  • *Available in the Asian foods section of some supermarkets, at Asian markets, and from amazon.com.

CHICKEN-CABBAGE NOODLE SALAD



Chicken-Cabbage Noodle Salad image

Combine ramen noodle soup mix, coleslaw and chicken to make our Chicken-Cabbage Noodle Salad! This crunchy cabbage noodle salad is perfect for lunchtime.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings, 1-1/2 cups each

Number Of Ingredients 8

1/2 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. sugar
1 Tbsp. lite soy sauce
2 pkg. (3 oz. each) ramen noodle soup mix
1 cup hot water
4 cups coleslaw blend (cabbage slaw mix)
2 cups shredded cooked chicken
3/4 cup PLANTERS Dry Roasted Peanuts

Steps:

  • Mix dressing, sugar and soy sauce until blended. Dissolve 1 Seasoning Packet (from ramen soup package) in hot water. Add to dressing mixture; mix well. Discard remaining seasoning packet or reserve for another use.
  • Break Ramen Noodles apart; place in large bowl. Add coleslaw blend, chicken and nuts; mix lightly.
  • Add dressing mixture; toss to coat.

Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 9 g, Protein 22 g

Tips:

  • For the best flavor, use fresh, crisp cabbage and carrots.
  • If you don't have shredded cabbage, you can easily make your own by finely slicing a head of cabbage.
  • Be sure to drain the chicken well before adding it to the salad, or it will water down the dressing.
  • If you like a spicy salad, add a pinch of cayenne pepper or red pepper flakes to the dressing.
  • For a more substantial salad, add some cooked rice or quinoa.

Conclusion:

This chicken and shredded cabbage salad is a delicious, healthy, and easy-to-make dish that is perfect for a light lunch or dinner. The salad is packed with fresh vegetables, lean protein, and healthy fats, and the peanut sauce adds a delicious and flavorful touch. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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