This salad starts with the basic recipe for Chicken Tenders with Noodles and Cabbage, replacing rice stick noodles with the vermicelli variety and adding mango, red pepper, cucumber and peanuts for a sweet, summery crunch.
Sprinkle chicken tenders with coriander, ginger, and salt in shallow dish.
Cook, stirring occasionally, chicken tenders in olive oil over medium-high heat in large skillet for 4 to 5 minutes per side, or until browned. Remove from skillet and set aside to cool.
Meanwhile, cook noodles according to package directions, rinse and drain.
Toss together Napa cabbage, green onions, cilantro, mango, red pepper, cucumber, and peanuts in large bowl.
Whisk together dressing ingredients in small bowl until sugar is dissolved.
Slice cooked chicken tenders into 2-inch pieces. Add chicken pieces and drained noodles to cabbage mixture; toss with dressing.
Any variety of rice or wheat noodle may be used.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.