Full of veggies, herbs and with a honey-lime-chili dressing, this salad can be made with just about any produce you like!
Dressing
2 tbsp fish sauce
1 ½ tbsp vegetable oil
1 ½ tbsp rice vinegar
½ lime juiced
1 tbsp honey
2 garlic cloves
½ tsp chili flakes
1 ½ kosher salt
Salad
3 Meridian Sweet Thai Chili chicken breasts
1 lb any fresh market veggies (ex. kale or other greens, carrot, cucumber, radishes ...)
1 rice noddles
1 cup cilantro, coarsely chopped
1 shallot, minced
⅓ cup roasted salted peanuts
Preparation & Cooking Directions
1
Bake chicken at 350F for 35-40 mins. Remove from oven and slice into strips.
2
Whisk together all ingredients for dressing.
3
Bring a large pot of water to a boil and salt it well.
4
Add the rice noodles to the boiling water and cook according to package directions, or until just tender. Plunge in an ice bath.
5
Drain noodles by dumping them into a big colander and picking out and discarding any remaining ice cubes. Transfer to a large bowl and toss with herbs, shallot and dressing to coat.
6
Top with chicken and peanuts. Served chilled or room temperature.
Ingredients
Dressing
2 tbsp fish sauce
1 ½ tbsp vegetable oil
1 ½ tbsp rice vinegar
½ lime juiced
1 tbsp honey
2 garlic cloves
½ tsp chili flakes
1 ½ kosher salt
Salad
3 Meridian Sweet Thai Chili chicken breasts
1 lb any fresh market veggies (ex. kale or other greens, carrot, cucumber, radishes ...)
1 rice noddles
1 cup cilantro, coarsely chopped
1 shallot, minced
⅓ cup roasted salted peanuts
What’s a rice noddle and how many should I use? Just one? Please advise, lol!
Don