Thai Chicken Salad with Noodles

Thai Chicken Salad with Noodles
Thai Chicken Salad with Noodles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dressing:

  • 1 tbsp prepared garlic (15 ml)

  • 1 Tbs. ground fresh chili sauce (Sambal Oelek found in Asian section of store)

  • ⅔ cup sweet Indonesian soy sauce (Ketjap Manis)

  • ⅔ up bottled lime juice

  • 4 small b/s chicken breasts (1 lb.)

  • 1 tsp. sesame oil

  • 1 Tbs. honey

  • ½ lb. thin Oriental fresh steamed noodles (found in the produce or deli dept.)

  • Pam cooking spray

  • 1 to 2 bags (220 g) washed and cut Romaine lettuce (or mache)

  • 1 Tbs. cilantro leaves

  • ¼ cup finely chopped red onion

  • ½ cup salted peanuts

Directions

1. Combine dressing ingredients into a 2 cup measuring cup. 2. Place chicken in large freezer bag. Pour only ½ cup dressing into bag. Add sesame oil and honey to bag. Squish to combine, seal and lay flat in fridge to marinate. 3. Preheat oven to 350º. Cook noodles according to package instructions and drain and rinse in colander under cold water. Set aside. 4. Spray small cake pan with Pam and place chicken in pan. (Discard marinade.) Place in hot oven. Set timer for 25 mins. Toss noodles and Romaine with remaining dressing. Divide among 4 salad plates. 5. Sprinkle cilantro over salad mix. Sprinkle onion over salad. Crush peanuts and sprinkle over. 6. Slice cooked chicken and fan out alongside salad

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