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Thai Noodle Salad With Banana Peanut Dressing

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Total Time (minutes)
40
Difficulty
1
Servings
6
Ingredients
14
Total Prep Time: 15 minutes
Calories Per Serving: 400
Nutrients

Nutrition Facts

Serving Size: 281g

Amount per serving
Calories 400 Calories from fat: 80
% Daily Value*
Fat 9 g 14 %
Saturated 2 g 10 %
Trans 0 g
Cholesterol 65 mg 22 %
Sodium 360 mg 18 %
Potassium 630 mg 18 %
Carbohydrate 52 g 17 %
Fiber 4 g 16 %
Sugars 10 g
Protein 29 g
Vitamin A 15 %
Vitamin C 15 %
Calcium 6 %
Iron 10 %
Vitamin K 20 %
Riboflavin 10 %
Niacin 60 %
Vitamin B6 40 %
Folate 10 %
Pantothenic Acid 10 %
Phosphorus 30 %
Magnesium 20 %
Zinc 10 %
Selenium 40 %
Copper 10 %
Manganese 30 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 pkg. (8-12 oz) thin rice noodles 
  • 1 medium, ripe (about 1/2 cup) DOLE® Banana, pureed 
  • 1/4 cup crunchy or creamy peanut butter 
  • 1/4 cup Vanilla ALMOND BREEZE® Almondmilk Coconutmilk Blend
  • 2 tablespoons low-sodium soy sauce 
  • 1/4 teaspoon crushed red pepper flakes 
  • 1 pinch cayenne pepper, salt, and sugar 
  • 4 boneless, skinless chicken breast halves 
  • 6 DOLE Butter or Romaine Lettuce Leaves 
  • 2 medium, firm DOLE Bananas, sliced diagonally 
  • 1 small cucumber, thinly sliced 
  • 1 cup thinly sliced DOLE Red Onion 
  • 1/4 cup chopped toasted almonds, optional

Directions

  1. Prepare noodles according to package directions. Cool; store in cold ice water until ready to use.
  2. Combine together mashed banana, peanut butter, almond coconut milk, soy sauce, red pepper, cayenne, salt and sugar in small bowl; stir until blended. Set aside.
  3. Broil or grill chicken 20 to 25 minutes or until chicken is no longer pink in center, turning chicken over halfway through cooking. Cut chicken into 1/2-inch wide strips.
  4. Line 6 individual plates or large platter with lettuce. Top with chilled rice noodles and drizzle with dressing. Arrange sliced chicken breasts, banana slices, cucumber and red onions over noodles. Sprinkle with almonds, if desired. Drizzle with remaining dressing, as desired.
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Thai Noodle Salad With Banana Peanut Dressing Prep Time: Cook time: Serves: 6
Nutrition facts: 400 Calories, 9 grams fat
Ingredients: 1 pkg. (8-12 oz) thin rice noodles , 1 medium, ripe (about 1/2 cup) DOLE® Banana, pureed , 1/4 cup crunchy or creamy peanut butter , 1/4 cup Vanilla ALMOND BREEZE® Almondmilk Coconutmilk Blend, 2 tablespoons low-sodium soy sauce , 1/4 teaspoon crushed red pepper flakes , 1 pinch cayenne pepper, salt, and sugar , 4 boneless, skinless chicken breast halves , 6 DOLE Butter or Romaine Lettuce Leaves , 2 medium, firm DOLE Bananas, sliced diagonally , 1 small cucumber, thinly sliced , 1 cup thinly sliced DOLE Red Onion , 1/4 cup chopped toasted almonds, optional, Directions:Prepare noodles according to package directions. Cool; store in cold ice water until ready to use.Combine together mashed banana, peanut butter, almond coconut milk, soy sauce, red pepper, cayenne, salt and sugar in small bowl; stir until blended. Set aside.Broil or grill chicken 20 to 25 minutes or until chicken is no longer pink in center, turning chicken over halfway through cooking. Cut chicken into 1/2-inch wide strips.Line 6 individual plates or large platter with lettuce. Top with chilled rice noodles and drizzle with dressing. Arrange sliced chicken breasts, banana slices, cucumber and red onions over noodles. Sprinkle with almonds, if desired. Drizzle with remaining dressing, as desired.