Thai Chicken Noodle Salad

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Early in the day or the night before, in a small bowl, combine marinade/dressing ingredients.
  • Put chicken breasts in a Ziploc bag. Pour 1/2 cup of the dressing/marinade into the bag of chicken and seal, squeezing out excess air. Massage the bag to coat the chicken and refrigerate for at least 6 hours. Refrigerate the remaining dressing.
  • To prepare salad:
  • Preheat grill to medium heat. Remove chicken from marinade and wipe excess marinade off chicken pieces with paper towels (discard towels). Grill until no longer pink.
  • While chicken is grilling, cook vermicelli noodles according to package directions. Drain and rinse under cold water; set aside.
  • Place 2 cups lettuce on each dinner plate. Top with cooked noodles, carrots, green onions, chicken, cilantro and chopped nuts. Drizzle remaining dressing over each salad.
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