Weeknight Rice Noodle Salad Bowls with Grilled Chicken

Weeknight cooking is hard. Like, really hard. It's the end of what has likely been a long day, you're suffering from decision fatigue, and it's just so damn easy to pick up your smartphone and order from your local pizza joint. Again. But as delicious as that slice (or 3) is, doing that too often leaves you feeling even worse, especially once you realize that you have a crisper drawer full of rotten produce that needs to be thrown out. Again. Believe me, I've been there.

That's why I like to have an arsenal of easy, healthy weeknight recipes that not only come together quickly but that utilize ingredients I pretty much always have in my fridge and/or pantry, and this is one of my favorites. It's packed with fresh veggies and lean protein, so it leaves you feeling satisfied without being overly stuffed. I've also skipped the step of marinating my chicken (which most recipes like this will do) in favor of a dry spice rub (because, duh, I make spice blends), a choice that cuts down your prep time by at least 30 minutes. You're welcome.

So, enough of my babbling. Let's get cooking, shall we? Please note that the recipe is written based on the veggies I usually have in my fridge. You can easily swap them for whatever you've got (e.g., radishes, cabbage, etc.).

Weeknight Rice Noodle Salad Bowls with Grilled Chicken

Serves 4


  • 1 or 2 boneless, skinless chicken breasts (depending on their size and how much chicken you want each guest to get)

  • 2 tablespoons Far East Spice Blend (more or less, depending on how much chicken you're cooking)

  • 1 (6-ounce) package uncooked rice stick noodles (maifun)