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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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