Thai Chicken Salad with Noodles
- prep time 20 min
- total time 30 min
- serves 4
1 tablespoon prepared garlic (15 mL)
1 tablespoon ground fresh chili sauce (Sambal Oelek found in Asian section of store) (15 mL)
⅔ cup sweet Indonesian soy sauce (Ketjap Manis) (175 mL)
⅔ cup bottled lime juice (175 mL)
4 small boneless skinless chicken breasts (450 g or 1 lb)
½ cup of dressing (cover and store the balance in the fridge) (1.25 mL)
1 teaspoon sesame oil (5 mL)
1 tablespoon honey (15 mL)
½ pound or 225 g thin Oriental fresh steamed noodles (the kind you find in the produce or deli)
1 to 2 bags (220 g) washed and cut Romaine lettuce
1 tablespoon dried mint leaves (5 mL)
1 tablespoon dried cilantro leaves (5 mL)
¼ cup finely chopped red onion (60 mL)
½ cup salted peanuts
1. 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.
2. 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.
3. 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.
4. Finely chop red onion and sprinkle over salad. Crush salted peanuts. Sprinkle over salad. Slice cooked chicken and fan out alongside salad.