Thai Grilled Chicken Noodle Salad
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Make marinade for chicken by combining, basil, mint, and cilantro in a food processor bowl. Add lime juice, ginger, garlic, soy, fish sauce oil, and honey. Process until smooth. Remove marinade from processor into ziploc bag and add red pepper flakes. Place chicken in bag, seal bag, and marinate for at least 2 hours or overnight.
In a bowl, combine all dressing ingredients. Reserve.
Place noodles in a large bowl, cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water. Drain again well. With a knife or scissors inserted into bowl, cut noodles several times.
Heat grill on medium high. Remove chicken from marinade and discard marinade. Place on heated grates and grill for about 5-6 minutes per side or until chicken registers 165°F (74°C) on an instant read thermometer. Remove chicken from grill.
Place noodles in bowl. Pour reserved dressing over noodles and toss. Add basil, mint, cilantro, snow peas, tomatoes, carrots, and scallions. Toss well until combined. Divide among four soup plates.
Slice each chicken breast crosswise into 1-inch strips. Place chicken slices on top of noodles in each bowl. Sprinkle with peanuts and garnish with lime wedges. Serve immediately.
|Per 475 g serving||Amount|
|Saturated Fat||2 g|
|Per 475 g serving||% Daily Value|