A delicious and tummy-filling meal perfect for a weeknight family dinner.
Directions for: Thai Chicken Salad with Noodles
Ingredients
1 Tbsp prepared garlic (15 mL)
1 Tbsp ground fresh chili sauce (Sambal Oelek found in Asian section of store) (15 mL)
cup sweet Indonesian soy sauce (Ketjap Manis) (175 mL)
cup bottled lime juice (175 mL)
4 small boneless skinless chicken breasts (450 g or 1 lb)
cup of dressing (cover and store the balance in the fridge) (1.25 mL)
1 tsp sesame oil (5 mL)
1 Tbsp honey (15 mL)
lb(s) or 225 g thin Oriental fresh steamed noodles (the kind you find in the produce or deli)
Cooking spray
1 to 2 bags (220 g) washed and cut Romaine lettuce
Reserved dressing
1 Tbsp dried mint leaves (5 mL)
1 Tbsp dried cilantro leaves (5 mL)
cup finely chopped red onion (60 mL)
cup salted peanuts
Directions
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.
See more: Rice/Grain, Dinner, Main, Poultry, Vegetables, Bake, Chicken, Thai, Healthy, Low-Fat, Dairy-Free