Asian Chicken & Rice Noodle Salad
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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
Details
Servings 4
Preparation
Step 1
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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