Lunch

Chicken Rice Noodle Salad with Peanut and Lime Dressing

Name: Chicken Rice Noodle Salad with Peanut and Lime Dressing
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 150 g Chicken breast; 150 g Cooked rice noodles; 60 g Carrot; 60 g Red cabbage; 80 g Cucumber; 1 tbsp (15 g) Peanut butter; 8 g Peanuts, roasted unsalted; 1 tsp (5 g) Fish sauce; Juice of a lime Lime juice; Half a chilli, sliced Fresh red chilli; A handful Fresh coriander

Poached chicken shredded over cold rice noodles, carrot, red cabbage and cucumber in a peanut, lime and fish sauce dressing. 44 g of protein for 536 kcal.

Calories: 536kcal
Protein: 44g
Fat: 16g
Carbs: 50g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Fish
Peanuts

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Chicken Rice Noodle Salad with Peanut and Lime Dressing, plated and ready to serve. — The finished recipe. Chicken Rice Noodle Salad with Peanut and Lime Dressing

Ingredients 1 to 6 for chicken rice noodle salad with peanut and lime dressing arranged separately on a dark worktop. — Ingredients 1 to 6. 150 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 150 g Cooked rice noodles (Cooked weight, after soaking.). 60 g Carrot. 60 g Red cabbage. 80 g Cucumber. 1 tbsp (15 g) Peanut butter (Nearly a third of the calories in the bowl. Level the spoon. The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)

Ingredients 7 to 11 for chicken rice noodle salad with peanut and lime dressing arranged separately on a dark worktop. — Ingredients 7 to 11. 8 g Peanuts, roasted unsalted. 1 tsp (5 g) Fish sauce. Juice of a lime Lime juice. Half a chilli, sliced Fresh red chilli. A handful Fresh coriander

Chicken Rice Noodle Salad with Peanut and Lime Dressing, preparation step 1: Put the chicken in a small pan, cover it with cold water and a pinch of salt, bring it to a simmer and cook for twelve minutes, until the thickest part is no longer pink. Cool it in the water for five minutes, then shred it with two forks. — Step 1. Put the chicken in a small pan, cover it with cold water and a pinch of salt, bring it to a simmer and cook for twelve minutes, until the thickest part is no longer pink. Cool it in the water for five minutes, then shred it with two forks.

Chicken Rice Noodle Salad with Peanut and Lime Dressing, preparation step 2: Whisk the peanut butter with the fish sauce, lime juice, chilli and two tablespoons of warm water until it pours. — Step 2. Whisk the peanut butter with the fish sauce, lime juice, chilli and two tablespoons of warm water until it pours.

Chicken Rice Noodle Salad with Peanut and Lime Dressing, preparation step 3: Shred the cabbage finely and cut the carrot and cucumber into matchsticks. — Step 3. Shred the cabbage finely and cut the carrot and cucumber into matchsticks.

The finished chicken rice noodle salad with peanut and lime dressing. — Step 4. Toss the noodles and vegetables through the dressing, pile the chicken on top with the coriander, and scatter over the roughly chopped peanuts.

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Ingredients

Chicken breast150 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Cooked rice noodles150 g
Cooked weight, after soaking.
Carrot60 g
Red cabbage60 g
Cucumber80 g
Peanut butter1 tbsp (15 g)
Nearly a third of the calories in the bowl. Level the spoon. The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.
Peanuts, roasted unsalted8 g
Fish sauce1 tsp (5 g)
Lime juiceJuice of a lime
Fresh red chilliHalf a chilli, sliced
Fresh corianderA handful

Method

Put the chicken in a small pan, cover it with cold water and a pinch of salt, bring it to a simmer and cook for twelve minutes, until the thickest part is no longer pink. Cool it in the water for five minutes, then shred it with two forks.
Whisk the peanut butter with the fish sauce, lime juice, chilli and two tablespoons of warm water until it pours.
Shred the cabbage finely and cut the carrot and cucumber into matchsticks.
Toss the noodles and vegetables through the dressing, pile the chicken on top with the coriander, and scatter over the roughly chopped peanuts.

Worth knowing

Poached chicken is the right chicken for a cold noodle salad. It stays soft and shreds into strands that hold dressing, which grilled breast does not.
Rice noodles keep this without gluten provided the fish sauce is a plain one. Everything packs the night before; put the dressing in the bottom of the box and the noodles on top, and shake it at lunch.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.