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Thai Chicken Noodle Salad




Source of Recipe


cookbookcookery.com






Recipe Introduction


If your contact grill has more than one temperature
setting, set it to high for this recipe. As with any salad, feel free to be creative based on personal preference and what you have on hand: Use 2 cups packaged fresh coleslaw mixture in place of shredded cabbage
and grated carrot and 2 cups pre-washed, packaged fresh spinach to speed up the preparation.





List of Ingredients



• 2 cloves garlic
  
• 2 Tbsp. tamari
  
• 1 Tbsp. olive oil
  
• 1 Tbsp. fresh basil
  
• 1 tsp. fresh mint
  
• 1 tsp. rice vinegar
  
• 4 boneless, skinless chicken breasts
  
• 6 oz. rice vermicelli noodles
  
• Vegetable oil cooking spray
  
• 1 cup bean sprouts
  
• 2 green onions
  
• 2 cups fresh spinach
  
• 2 cups Chinese cabbage
  
• 1 carrot
  
• 2 cups mixed red, yellow and green bell peppers
  
• 1 cup sugar snap peas
  
• 1/2 cup fresh cilantro
  
• 1/3 cup fresh basil
  
• 1/4 cup fresh mint
  
• Dressing
  






Instructions



1. In small bowl, whisk together minced garlic, tamari, olive oil, basil, chopped mint and rice vinegar.
   
2. Place chicken in a shallow dish. Pour marinade over chicken, flipping once or twice to coat well. Cover and refrigerate for at least 20 minutes.
   
3. Meanwhile, heat contact grill.
   
4. Cook noodles as directed on package. Drain, cool under cold running water and place in large bowl.
   
5. Spray both sides of contact grill with cooking
   spray or oil. Place marinated chicken breasts on grill, close lid and grill 5-6 minutes, or until chicken is no longer pink inside and reaches
   internal temperature of 170 degrees.
   
6. Assemble salad: Once chicken is grilled, slice into strips. Add to vermicelli, along with bean sprouts,
   minced green onions, chopped spinach, finely shredded cabbage, carrot (peeled and grated) thinly sliced bell peppers, trimmed snap peas, chopped cilantro, chopped basil and chopped mint. Mix well. Prepare dressing (recipe below); pour over salad, mix well and serve.
   
   






Final Comments


Makes 6-8 servings

Dressing

1 clove garlic
2 Tbsp. fresh lime juice
1 1/2 Tbsp. tamari
1 1/2 Tbsp. sesame oil
1 Tbsp. gingerroot
1 Tbsp. rice vinegar
1 tsp. granulated sugar
1/4 tsp. hot pepper flakes

In bowl, whisk together minced garlic, lime juice, tamari, sesame oil, minced gingerroot, vinegar, sugar and hot pepper flakes.