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Nutty Chicken Noodle Hot Salad Recipe

Bronwen loves making tasty recipes and sharing them with others.

nutty-chicken-noodle-hot-salad

Something a Little Different

I had a friend and her husband coming to lunch. It was close to his birthday, so I wanted to make something just a little different, but as we're all growing older, we each have special diets.

What could it be? On scouring the freezer, I found I had two chicken breasts (for three people?) and a packet of frozen vegetables. There were carrots and a variety of fresh vegetables in the refrigerator, that part was fine. My pantry yielded rice noodles for two, plus a variety of sauces and seasonings, peanut butter and blanched almonds. There was plenty of self-seeded parsley in the garden.

Earlier in the morning I had been engrossed for far too long on my latest book, which I had self-published—and I was finding it most frustrating. I had already had good sales and decided to put it on CreateSpace. The problem was that my sizes did not fit their specifications, so in the end I sent it to a site that claimed to be able to prepare it, explaining that I just wanted it resized. It came back with so many unwanted alterations, that after some revisions—and somewhat poorer, I gave up and decided to do it myself, but some of the changes had been embedded and were difficult (with my small computer savvy!) to alter back to the original.

Anyway, time was going on and I needed to stop and do something in a hurry about lunch.

Diet Friendly

I used

  1. Rice noodles because they are gluten-free.
  2. Garlic-infused olive oil: suitable for people on a FODMAP diet.
  3. Vegetables suggested for a FODMAP diet.
  4. Ingredients that were also suitable for diabetics.

Suggested Time-frame

Prep timeCook timeReady inYields

25 min

7 min

32 min

Serves three people

Ingredients

  • ½ cup Organic Peanut Butter, (The crunchy one)
  • ½ cup Blanched, skinned almonds, Roughly chopped
  • 3 tablespoons Apple Cider Vinegar
  • 3 tablespoons Sesame Oil
  • Salt and pepper, To taste
  • 2 blocks Rice Noodles
  • 1 medium pot Boiling water
  • 1 tablespoon Cobden Organic Olive Oil, Garlic Infused
  • 1 cup Carrot, Grated on largest section of grater
  • 1½ cups Mixed Vegetables, Frozen
  • ¾ cup Parsley, chopped
  • 2 Chicken Breasts, Good-sized
  • 2 tablespoons Cobden Organic Olive Oil
The Nutty Sauce

The Nutty Sauce

Step One: The Nutty Sauce

  1. In a bowl, add the first five ingredients: peanut butter, chopped almonds, vinegar, sesame oil and seasoning.
  2. Mix together well.
  3. Taste and season further if needed. Add more vinegar and oil if too thick.
  4. Set it aside.

The ideal would be to prepare it beforehand and refrigerate until it is needed.

Step Two: The Rice Noodles

  1. Turn off the heat under the pot of boiling water.
  2. Add about a tablespoon of garlic infused olive oil.
  3. Add noodles and leave for a moment.
  4. Gently separate noodles with a fork.
  5. Leave it for a few moments while you grate the carrot. Again, the carrots can be prepared beforehand, sprinkled with lemon juice to retain their colour and be refrigerated until needed.
  6. Separate the noodles again with a fork, tip into a large sieve or colander, drain
  7. Set aside.
The Large-grated Carrots

The Large-grated Carrots

Step Three: The Chicken Breasts

At least I had thawed these the night before!

  1. Slice the chicken breasts into medallions that are thick enough to ensure that they stay together and do not crumble when cooked.
  2. Add the garlic-infused olive oil to a wide, deepish pan and heat.
  3. Add the medallions and ensure they sit flat on the pan.
  4. Cook for a couple of minutes, turn chicken over, cook for another couple of minutes until slightly browned, turn back and lightly brown the first side.
Slicing the Chicken Breast

Slicing the Chicken Breast

Step Four: Combine the Ingredients

  1. Add the sauce to the cooked chicken medallions and heat until bubbling gently.
  2. Add frozen vegetables and fold gently into mixture until thawed.
  3. Turn off the heat.
  4. Add the noodles, parsley and carrot, and gently combine.

Garnish with more parsley and serve immediately.

Additional Points

Nutritional facts? I have no idea of the percentages, but it tasted good, was healthy and suitable for all our diets—and was voted fine by my guests.

For those who like a little extra zing, and whose diets allow it, add a few chillies or some cayenne pepper.

This time my photos were done in haste and are not so good, but the resultant dish was tasty and you might enjoy it, too. Try it and let me know what you think.

P.S. I served it with a choice of Berri Grape Juice or sparkling water in pretty glasses. For dessert we had Sylvanberries, part of my last harvest from my garden, served with Liddells Lactose Free Light Thickened Cream and caster sugar sprinkled from my antique sugar castor—for those who needed sweetening. We finished with English breakfast tea, coffee or dandelion tea and an enjoyable time spent with my friends' photo albums from yesteryear.

Comments

Bronwen Scott-Branagan (author) from Victoria, Australia on March 23, 2017:

pstraubie48: Yes, it is delicious. I must make it again soon myself! Thank you for the reminder. I hope you have given it a try and that you enjoyed it. Blessings.

BlossomSB on October 24, 2016:

pstraubie48: Yes, it is delicious. I must make it again soon myself! Thank you for the reminder. I hope you have given it a try and that you enjoyed it. Blessings.

pstraubie48 on October 20, 2016:

This has got to be delicious...lots of flavors and textures...I will be giving this a try soon. Pinned

Angels are on the way to you ps

Bronwen Scott-Branagan (author) from Victoria, Australia on September 28, 2016:

Deb Hirt: Hi, I replied to this some hours ago, but it seems to have disappeared. Thank you for your comment and I agree that gluten free noodles are great.

Nadine May: I love peanut sauce, so long as it's made with gluten free ingredients, too. Thank you for your wishes for 'The Memoirs of Genevieve Cutler' - I received a message a couple of hours ago that at long last it has been converted to Kindle and is now available, so I'm hoping that all the waiting and effort and expense was worth it.

BlossomSB on September 28, 2016:

Deb Hirt: The gluten free noodles work just as well as any other kind, too. Thank you for your comment.

Nadine May: Peanut sauce can be yummy!

Yes! And thank you. At long last 'The Memoirs of Genevieve Cutler' is available on Kindle. As a paper book on CreateSpace it certainly won't sell as the size was not one of theirs and that made it far too expensive. I'm so glad as Genevieve had such and interesting and varied life it's worth sharing.

Nadine May on September 28, 2016:

Your nutty sauce reminded my of the Peanut sauce we make with a Nasi goring dish. I hope you have come right with your book on create space.

Deb Hirt on September 25, 2016:

I'm the one that picks out the meat and eats everything else, plus the gluten free noodles are an added bonus.

Bronwen Scott-Branagan (author) from Victoria, Australia on September 18, 2016:

Frank Atanacio: Yes to both of those comments. I hope you do try it - and I'd love to know how it goes. Lovely to hear from you, too.

Frank Atanacio on September 16, 2016:

Looks easy to make and yeah a little different.. I think I'll try it.. thanks for the recipe..:)

Bronwen Scott-Branagan (author) from Victoria, Australia on September 13, 2016:

Larry Rankin: Thank you for your comment - it worked well, which was fortunate!

norlawrence: Thank you. If you do try it, I hope you enjoy it.

norlawrence on September 13, 2016:

Great post. Will have to try. Thanks

Larry Rankin from Oklahoma on September 12, 2016:

Sounds wonderful.

Bronwen Scott-Branagan (author) from Victoria, Australia on September 08, 2016:

teaches12345: Well, I just had to do something and as you say, 'Writing just absorbs our interest and time flies!' Thank you for your comments and I'll certainly be making this one again.

Dianna Mendez on September 07, 2016:

You did a fantastic job of whipping up a good meal for all to enjoy. I have been in your shoes before: writing just absorbs our interest and time flies! I do love all the ingredients here and the healthy benefits. Thanks for sharing.

Bronwen Scott-Branagan (author) from Victoria, Australia on September 06, 2016:

Ms Dora: It really is - thank you! And thank you for sharing, too.

FlourishAnyway: It was quite a challenge, so I was so relieved that it worked. Thank you so much for the stars!

FlourishAnyway from USA on September 05, 2016:

This sounds good, Blossom, and I applaud you for accommodating all of those dietary issues. I'd love to try this! 5 stars!

Dora Weithers from The Caribbean on September 04, 2016:

Yours is the life, Blossom. Sounds hearty, healthy and delicious. Thanks for sharing.

Bronwen Scott-Branagan (author) from Victoria, Australia on September 03, 2016:

manatita44: Eggs, milk and cheese - some of what I see as staples of a good, balanced diet. These days, with the FODMAP diet the specialist put me on, the milk has to be lactose free and only certain cheeses are allowable, but it's such a relief not to have those tummy pains after eating that I really don't miss what I can't have, just love what I can! I guess it's the same with your self-chosen diet, so enjoy!

manatita44 from london on September 03, 2016:

I use eggs, milk and cheese. So we are sometimes called lacto-vegetarians. Some Rasta's include fish, etc. I'm a practitioner of Yoga, and I follow the tradition of the Self-realised or God-realised Souls. The Hare Krishnas are again slightly different with spices.

Having said that though, in the spiritual life, sincerity of purpose; purity of intent is more significant. Nice Hub.

Bronwen Scott-Branagan (author) from Victoria, Australia on September 03, 2016:

AliciaC: Yes, it is tasty. I'm not sure about being creative, but I had to do something in a hurry. They were special friends and I should have prepared and gone shopping well beforehand, so I'm really glad it worked.

manatita44: That's very galant of you, to comment when you don't eat meat. Actually I think it would work quite well with eggs or fish, which some of my vegetarian friends eat.

manatita44 from london on September 02, 2016:

Short and sweet, Miz. Are you entering this niche too? Mind you, apart from the writing, I could actually feel the love and care of your cooking, so that's saying something.

Looks quite succulent. I'm a veggie guy though. So sorry here. Still, an excellent and loving Hub.

Linda Crampton from British Columbia, Canada on September 01, 2016:

This sounds like a very tasty meal. I like the idea of combining peanut butter with the other ingredients. Thanks for sharing the recipe, Blossom. I wish I was as creative when making a meal from ingredients that happen to be in my kitchen!

Bronwen Scott-Branagan (author) from Victoria, Australia on September 01, 2016:

billybuc: Oooh! Naughty! That sounds just like the children. I loved it because of the crunch. I hope Bev enjoys it - and I think you'd probably like the tanginess of the sauce, too. Thank you for your comment - you must have read it as soon as it was posted.

always exploring: Yes, it is tasty and I like the rice noodles, too. There's really so much that's available and tasty for us who are on special diets. Thank you so much for your comment and the rating.

Ruby Jean Richert from Southern Illinois on September 01, 2016:

This is certainly different and looks tasty. Eating healthy is a priority of mine. I must have gluten free foods. I find the rice noodles really good. Five star rating. Thank you...

Bill Holland from Olympia, WA on August 31, 2016:

Well that is different for sure. I'll pass this on to Bev. She's the salad eater in this family. I would just pick out the chicken and eat that and leave the rest on my plate. LOL