A delicious and tummy-filling meal perfect for a weeknight family dinner.
ingredients
directions
The night before…
Combine the dressing ingredients into a 2 cups (500 mL) measuring cup or small bowl.
Place chicken in a large freezer bag. Pour only 1/2 cup of the dressing into the bag. Add sesame oil and honey to bag. Squish to combine, seal and lay flat in fridge to marinate.
When you are making dinner…
Preheat oven to 350 F (175 C).
Cook noodles according to package instructions and then drain and rinse in a colander under cold water. Set aside.
In the meantime…
Spray a small cake pan with cooking spray and place marinated chicken on pan. (Discard marinade). Place in hot oven. Set timer for 25 minutes.
Rinse cut Romaine in salad spinner. Spin dry.
Toss noodles and Romaine with remaining dressing. Divide among four salad plates.
Sprinkle mint and cilantro over salad mixture.
Finely chop red onion and sprinkle over salad.
Crush salted peanuts. Sprinkle over salad. Slice cooked chicken and fan out alongside salad.