5-Star Anise Chicken Salad with Soy Honey Dressing

A store-bought roasted chicken or about 1 pound of leftover cooked chicken may be substituted for the roast chicken in this recipe.


  • 1/2 cup soy sauce
  • 1 tablespoon minced ginger
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped green onion
  • 1 tablespoon honey
  • 1 tablespoon minced orange peel
  • 1 tablespoon minced garlic
  • 3 whole star anise
  • 1 whole chicken, (about 3 pounds)
  • 4 ounces Thai Kitchen® Thai Kitchen® Gluten Free Thin Rice Noodles
  • Peanut oil, (for frying)
  • 1 pound mixed salad greens or any combination of greens including Napa cabbage
  • 1/2 pound bean sprouts
  • 1/2 cup slivered preserved red ginger , (optional)
  • 1/2 cup slivered green onions
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup toasted slivered almonds
  • 1/2 cup peanut oil
  • 1/4 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 tablespoon minced ginger
  • Ground white pepper to taste


  • 1 MIX first 8 ingredients in small bowl. Place chicken in large bowl. Pour marinade over chicken. Turn to coat well. Refrigerate 6 hours. Remove chicken from marinade.
  • 2 PREHEAT oven to 350°F. Roast chicken 50 to 60 minutes or until cooked through. Cool chicken, then remove the meat and shred.
  • 3 PREPARE the Soy Honey Dressing by blending all ingredients in a blender until smooth. Set aside.
  • 4 HEAT 2 inches of oil in large deep skillet. Test the temperature by placing a small piece of rice noodle into the hot oil. If the noodle immediately puffs up, the oil is hot enough for frying. Deep fry small amounts of noodles at a time. The rice noodles will puff up like popcorn in seconds. Be prepared to immediately remove noodles from hot oil. Transfer noodles with slotted spoon to paper towels to drain.
  • 5 TOSS chicken, salad greens, sprouts and red ginger with the desired amount of Dressing. Add green onions, cilantro, fried rice noodles; toss again. Sprinkle top with almonds.

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(per Serving)

Nutrition information coming soon.

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