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Gluten Free Crunchy Chicken Peanut SaladRecipelove crispy, crunchy salads – something about eating lots of crispysalad mak...
I loved the salad but hated the way I felt 2 hours later (and all throughthe night, and the next day…) so I decided to mak...
I added some protein to the salad by shredding up some rotisseriechicken but can use tofu instead or just leave it out alt...
And do you want to                        know what else? I                        made this huge bowl                    ...
Gluten Free Crunchy Chicken Peanut SaladIngredients1 head Napa cabbage, shredded1 small head red cabbage, quartered, cored...
DirectionsCombine the Napa cabbage, red cabbage, shreddedchicken, carrots, green onions, cucumbers, carrots, snow peas, be...
A gluten free recipe that serves 6.Ready for dessert?Simply…Gluten-Free Desserts is now available, with over 135recipes no...
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Gluten free crunchy chicken peanut salad recipe

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love crispy, crunchy salads – something about eating lots of crispy salad makes me feel so virtuous (and as if I deserve dessert afterwards!).   I will often order a big main dish salad a at restaurants for dinner.  I mean after all, salad is gluten free, right?  Well, yes and sometimes NO.

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Gluten free crunchy chicken peanut salad recipe

  1. 1. Gluten Free Crunchy Chicken Peanut SaladRecipelove crispy, crunchy salads – something about eating lots of crispysalad makes me feel so virtuous (and as if I deserve dessertafterwards!). I will often order a big main dish salad a atrestaurants for dinner. I mean after all, salad is glutenfree, right? Well, yes and sometimes NO.I unthinkingly ordered a crunchy peanut salad at a restaurant nottoo long ago without checking if it was gluten free. I know, I know– always, always check! But I didn’t and had to pay theconsequences afterward.
  2. 2. I loved the salad but hated the way I felt 2 hours later (and all throughthe night, and the next day…) so I decided to make my own versionof that salad as a gluten recipe at home where I could be certain it wasindeed gluten free.This recipe is packed full of crisp veggies and for even morecrunch, some fried mung bean vermicelli noodles. You can get themung bean vermicelli noodles at an Asian market or in the ethnicsection of the grocery store; they are sometimes called cellophane orglass noodles. They come in various thicknesses and for this recipe Iused really thin ones (vermicelli).They are basically a dried noodle made from starch and water and canbe reconstituted and used in soups, stir fries and spring rolls. Whenthey are fried briefly in hot oil they puff up dramatically and addamazing crunch and texture plus a little touch of the exotic to salads.
  3. 3. I added some protein to the salad by shredding up some rotisseriechicken but can use tofu instead or just leave it out altogether if youwant a vegetarian meal. For the dressing I used a NEW gluten freeAsian dressing from San-J (the people who bring you gluten free soysauce) Tamari Peanut Asian Dressing.This recipe makes a ton of salad – it serves at least 6 as a main dishand is a really great pot luck dish. Just make it up to the point ofadding the fried noodles, peanuts and dressing, place in a bowl toppedwith some damp paper towels, cover with plastic wrap, refrigerate itand it will stay crunchy for a day or two. Take the friednoodles, peanuts and dressing separately and toss just before serving.
  4. 4. And do you want to know what else? I made this huge bowl of goodness for just a bit more than it cost me to get a very similar salad for one at the restaurant – and I didn’t get gluten poisoned!Gluten Free Crunchy ChickenPeanut Salad
  5. 5. Gluten Free Crunchy Chicken Peanut SaladIngredients1 head Napa cabbage, shredded1 small head red cabbage, quartered, cored and thinly sliced4 cups cooked chicken, shredded2 cups shredded carrots2 bunches green onions, thinly sliced on the diagonal1 English (hothouse) cucumber, julienned2 cups shredded carrots4 ounces snow peas, thinly sliced8 ounces bean sprouts1 bunch cilantro, chopped4 ounces mung bean vermicelli noodlesCooking oil1½ cups San-J Tamari Peanut Asian Dressing2 cups dry roasted, salted peanutsKosher or fine sea salt and pepper
  6. 6. DirectionsCombine the Napa cabbage, red cabbage, shreddedchicken, carrots, green onions, cucumbers, carrots, snow peas, beansprouts and cilantro in a very large mixing bowl.Using your hands, gently pull the mung bean vermicelli noodles apartinto smaller portions. Place some paper towels on 2 dinner plates. In asmall skillet add an inch of cooking oil (the smaller the skillet, the lessoil you need) and heat the oil until it ripples but does not smoke. Fryone small handful of noodles at a time until they puff up, about 5seconds, flip over with tongs and fry the other side for a second or two.Remove from oil with tongs, place on the prepared plate and sprinklewith a little salt. Repeat until all the noodles are fried.Add the dressing to the vegetable/chicken mixture and toss well tocoat. Crumble the fried mung bean vermicelli noodles into the salad;add the peanuts, season with about a teaspoon of salt and ½ teaspoon ofpepper, toss again and serve.
  7. 7. A gluten free recipe that serves 6.Ready for dessert?Simply…Gluten-Free Desserts is now available, with over 135recipes not featured in my blog.Available at bookstores including Barnes &Noble, Borders, Powells, Books-a-Million and Amazon.You can get it also HERE.Resource: http://simplygluten-free.com/blog/2012/03/gluten-free-crunchy-chicken-peanut-salad-recipe.html

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