Coconut Chicken Salad

By Hester

A cool and creamy Thai-inspired salad of rice noodles and peanutty-sauced chicken, blended with a citrus coconut dressing. A refreshing, light dinner for a hot day

Ingredients

• 3 boneless, skinless chicken breasts
• 1/2 cup Thai peanut sauce
• 8 cups water
• 8 oz Small rice stick noodles
• 1 Tbsp sesame oil
• 1 1/2 cups sugar snap peas, trimmed & sliced
• 1 1/2 cups red pepper, thinly sliced
• 1 cup carrots, julienned
• 1 cup coconut milk
• 1/4 cup lime juice
• 2 Tbsp brown sugar
• 2 Tbsp chopped fresh cilantro
• 1 tsp Chili paste (sambal oelek)
• 1 tsp salt

Preparation

Step 1

Combine chicken and peanut sauce in medium bowl. Turn until coated. Marinate, covered in fridge for 1 hour, turning occasionally. Transfer chicken to greased baking sheet with sides. Discard peanut sauce. Bake in 425F oven for about 15 minutes until internal temperature reaches 170F. Let stand until cool enough to handle. Transfer to cutting board. Slice thinly.

Pour water into large saucepan. Bring to a boil. Add noodles. Boil, uncovered, for about 5 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Transfer to large bowl. Add the sesame oil. Toss until coated. Add next 3 ingredients.

Combine remaining 6 ingredients in small bowl. Add to noodle mixture. Toss. Makes about 9 1/2 cups.