Thai Chicken and Noodle Salad
3678 days ago
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Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, sliced thinly
- spicy Asian dressing (your favorite brand)
- 4 ounces Chinese rice noodles
- 1 1/4 tablespoons vegetable oil
- 2 carrots, thinly sliced lengthwise with a vegetable peeler
- 1 long, thin (or English) cucumber, halved lengthwise and thinly sliced
- 1/3 cup fresh basil, torn into pieces
- for garnishing use a mixture of bean sprouts, chopped peanuts, mint leaves, and sliced scallion greens
Directions
- Place chicken and half of the dressing in a plastic bag. Put aside the rest of the dressing. Marinate at room temperature for 30 minutes (or you may refrigerate overnight).
- Cook noodles in a large pot of boiling salted water, until tender. Drain and rinse. Transfer to a platter.
- Heat oil in a large skillet over medium-high temp. Add chicken a little at a time, cook through.
- Place the cooked chicken on top of the noodles. Top with carrots, cucumber, and basil. Drizzle on the remaining dressing and sprinkle with garnishes.
