Thai Chicken and Noodle Salad
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| Summary | |
|---|---|
| Prep time | 30 min + marinading time (30+ min) |
| Cook time | 15 min |
| Source | Star Tribune |
| Yield / serves | 4 servings |
| Rating | Yummy |
Ingredients
- 1 1/4 lb. boneless, skinless chicken breasts, thinly sliced crosswise
- Spicy Asian Dressing (see recipe)
- Coarse salt
- 31/2 oz. Chinese rice noodles, broken in half if long
- 1 tbsp. vegetable oil, such as safflower
- 2 carrots, sliced into ribbons with a vegetable peeler
- 1 English cucumber, halved lengthwise and thinly sliced crosswise
- 1/4 c. fresh basil, torn
- Optional garnishes: bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes and sliced green onion greens
Preparation
Place chicken and half of Spicy Asian Dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
In a large pot of boiling salted water, cook noodles until tender. Drain and rinse under cold water to stop the cooking. Transfer to a platter.
In a large skillet, heat oil over medium-high heat. Working in batches, cook chicken (do not crowd skillet) until cooked through, about 1 to 2 minutes; transfer to platter on top of noodles.
Top with carrots, cucumber and basil. Drizzle with reserved dressing and sprinkle with garnishes, if desired.
