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Thai Chicken-Pasta Salad




Source of Recipe


blueribbonrecipes.com






List of Ingredients



• 4 Gold Kist Farms® boneless skinless, split chicken breasts
  
• Marinade:
  
• 1/4 cup soy sauce
  
• 1/4 cup rice vinegar
  
• 1/4 cup sugar
  
• 1 tablespoon sesame oil
  
• 1 tablespoon lime juice
  
• 1 tablespoon grated fresh ginger
  
• 1 clove garlic -- minced
  
• Dressing:
  
• 1/2 cup oil
  
• 1/4 cup rice vinegar
  
• 1/4 cup packed brown sugar
  
• 1 teaspoon peanut butter -- smooth or chunky
  
• 2 tablespoons soy sauce
  
• 2 teaspoons sesame oil
  
• 2 teaspoons lime juice
  
• 1 clove garlic -- minced
  
• 1 teaspoon grated fresh ginger
  
• 10 drops hot sauce
  
• 2 tablespoons oil
  
• 8 ounces vermicelli
  
• 5 scallions (green onions) -- sliced, green tops included (5 to 6)
  
• 1 red bell pepper -- coarsely chopped/1 cup shredded carrots
  
• 1/4 cup coarsely chopped dry roasted peanuts
  






Instructions



1. Rinse chicken breasts, pat dry, and place in non-metallic bowl or resealable plastic bag. To make marinade, combine all ingredients in small bowl, stirring to blend. Pour over chicken, cover or close bag, and refrigerate 1 hour, turning several times.
   
2. To make dressing, place all ingredients in small bowl and beat with whisk until well combined. Cover and refrigerate at least 1 hour, preferably longer to blend flavors.
   
   
3. Heat 2 tablespoons oil in large skillet. Remove chicken from marinade and place in skillet. Discard marinade. Cook chicken until lightly browned and
   no longer pink inside, about 6 minutes per side. Remove, cool and chop in bite-size pieces or shred. Refrigerate until ready to use.
   
4. Cook pasta according to package directions and cool. Place pasta, chicken and vegetables in large salad bowl and toss with dressing until well combined. Chill. Just before serving, toss with peanuts.
   
   






Final Comments


6 servings