This fresh, crunchy noodle salad is topped with crispy chicken thighs and an irresistible peanut sauce – quick, nutritious and super easy, this is one to add to your midweek meal rotation.

These golden, crispy nests of noodles and sweet, salty chicken are hard to resist ... Cook for 2 minutes, stirring to separate the noodle strands. Drain in a sieve and rinse under cold water.

Clementine Haxby, chef and nutritional advisor for The Salad Project, shares three high-protein, fiber-packed salad recipes ...

Salads with a savory, crunchy element could be replaced with crispy garlic chips, such as a Thai grilled chicken noodle salad. If you want your salad to have an extra layer of crunch, keep the ...

bone-in, skin-on chicken breasts (1 large or 2 small) Preheat oven to 400°. Pat chicken dry with paper towels; season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Into a large ...

Use boiled noodles as a coating for snacks made with potatoes, paneer, chicken, etc ... strands before adding them to your salad. For an indulgent twist, you can also top your salads with deep-fried ...

Then I add the air-fried chicken and broccoli, and serve it over rice garnished with scallions and sesame seeds. Chicken Caesar salad Chicken ... and turn it into a noodle casserole.