Chicken Lives Again

Leftover cooked chicken may seem like the house guest that never leaves. But rather than tossing it from the refrigerator, get a little creative with this Thai-inspired chicken-noodle salad.

It’s flavorful, healthful and quick, and lends itself well to parties or picnics (it tastes even better the next day.) And if there is no leftover chicken in sight, make it with shrimp or tofu.

Thai Chicken Salad With Rice Noodles

Active Work and Total Preparation Time: 30 minutes

1 (8-ounce) package thin rice noodles

5 tablespoons fish sauce

3 tablespoons sugar

1/2 cup lime juice

1 Thai chile, finely minced

1 clove garlic, minced

4 cooked boneless, skinless chicken breasts, shredded (about 1 1/2 pounds)

3/4 cup shredded carrots

1 cup bean sprouts

1 bunch green onions, thinly sliced

1/2 bunch cilantro, coarsely chopped

3 tablespoons chopped fresh mint

2 tablespoons chopped Thai basil

1/2 cup unsalted peanuts, coarsely chopped

Peanuts, basil leaves and bean sprouts, for optional garnish

Bring the water to a boil in a large pot. Turn the heat off and add the noodles. Let them soak until softened, 1 minute. Drain the noodles and rinse them with cold water. Place them in a large bowl.

Whisk together the fish sauce, sugar, lime juice, chile and garlic.

Add the chicken to the noodles, along with the carrots, bean sprouts, onions, cilantro, mint, basil and peanuts. Add the dressing and toss well.

Garnish the salad with extra peanuts, whole basil leaves, and bean sprouts if desired.

6 servings. Each serving: 359 calories; 710 mg sodium; 96 mg cholesterol; 10 grams fat; 2 grams saturated fat; 25 grams carbohydrates; 41 grams protein; 2.78 grams fiber.