Cold Asian Rice Noodle Salad
Gluten-free with crunchy fresh vegetables, white meat chicken and an addictive sesame soy dressing
- 1 lb. Asian rice noodles
- 1 orange/yellow/red bell pepper
- 1 head red cabbage
- 1 head green cabbage
- 1 rotisserie chicken breast
- 1 bunch scallions
- 1 bunch cilantro
Cook noodles according to package directions and rinse with cold water. Set aside.
Shred both heads of cabbage into thin strips, either by hand or using the grater attachment of a food processor.
Cut chicken into small cubes.
Remove the seeds from the bell pepper and dice. Dice the scallions. Roughly chop the cilantro.
Place cold noodles and vegetables into a large mixing bowl.
Combine all dressing ingredients together in a large bowl and whisk until incorporated. Alternately, pour all ingredients into a mason jar, seal tightly and shake vigorously until incorporated. Pour over salad and gently toss it all together. Store in the refrigerator.