Asian Chicken & Rice Noodle Salad

Asian Chicken & Rice Noodle Salad
Asian Chicken & Rice Noodle Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    white vinegar

  • 3

    T granulated sugar

  • 2

    jalapeno peppers, minced

  • 2

    coarsely grated carrots

  • 1

    cored, thinly sliced fennel bulb

  • Olive oil as needed

  • 1

    lb. skinless ,boneless chicken thighs

  • 4

    C thin rice noodles

  • 4

    C thinly sliced Napa cabbage

  • 1

    t sesame oil

  • 2

    T coconut oil

Directions

Prepare med-hi grill (400) In large bowl stir vinegar, sugar, jalapeños & 1 1/2 t salt, stirring until sugar is dissolved. Reserve 2 T dressing. Add carrots & fennel to large bowl & toss to coat. Pat chicken dry; brush with olive oil & season generously with salt & pepper, Grill, turning once, until cooked thru, @ 10 min. Transfer to cutting board & let sit for a couple of minutes. Meanwhile, prepare noodles according to package directions. Drain, rinse under cold water & transfer to bowl with carrots & fennel. Add cabbage & sesame & coconut oils; toss well & season with salt & pepper to taste Slice chicken thinly & arrange on top of salad. Drizzle with 2 T reserved dressing & serve.

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