This salad is an easy summer lunch or dinner. It's refreshing, colorful and pretty simple to put together, especially since I "cheat" and use Annie Chun's gluten free Thai Peanut Sauce!
1 package 100% Buckwheat Soba Noodles (if you can't find these, rice noodles will work just fine)
1 tbs olive oil
1-2 carrots, shredded
2 cups mixed greens or lettuce of your choice, chopped
1 red bell pepper, cut into thin strips
1 cup cucumber, chopped
2 cups cooked chicken, shrimp or tofu
2 tbs cilantro
1/2 cup to 1 cup gluten free Thai Peanut Sauce (depending on how much dressing you like)
Siracha sauce (optional for the extra kick!)
Cook noodles according to package directions. Drain and toss with 1 tbs olive oil. Set aside.
In a large bowl, add carrots, lettuce, bell pepper, cucumber, chicken and cilantro together. Toss gently. Add noodles and peanut sauce to the vegetables and mix together until coated. Serve chilled or at room temperature. Serve with extra cilantro and Siracha sauce for spice. Enjoy!