Name: Thai Grilled Chicken Noodle Salad
Ingredients: 4 boneless, skinless Pilgrim's Chicken Breast halves; ¼ cup chopped fresh basil; ¼ cup chopped fresh mint; ¼ cup chopped fresh cilantro; 2 tbsp lime juice; 2 tbsp chopped ginger; 2 garlic cloves; 1 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp vegetable oil; 1 tbsp honey; 1 tsp dried red pepper; 1 ½ tbsp lime juice; 1 ½ tbsp fish sauce; 1 ½ tbsp Asian sweet chili sauce; 1 ½ tbsp vegetable oil; 1 ½ tbsp honey; 6 oz bean thread noodles (cellophane or transparent noodles), about 2/3 of a 8.5-ounce package; ¼ cup coarsely chopped basil; ¼ cup coarsely chopped mint; ¼ cup coarsely chopped cilantro; 12 snow peas, cut into 1-inch pieces; 8 cherry tomatoes, halved; 2 carrots, peeled and shredded; 2 scallions, sliced; 1 ½ tbsp chopped toasted peanuts; ½ lime cut into 4 wedges for garnish

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Yields1 Serving

4 boneless, skinless Pilgrim's Chicken Breast halves

¼ cup chopped fresh basil

¼ cup chopped fresh mint

¼ cup chopped fresh cilantro

2 tbsp lime juice

2 tbsp chopped ginger

2 garlic cloves

1 tbsp soy sauce

1 tbsp fish sauce

1 tbsp vegetable oil

1 tbsp honey

1 tsp dried red pepper

Dressing

1 ½ tbsp lime juice

1 ½ tbsp fish sauce

1 ½ tbsp Asian sweet chili sauce

1 ½ tbsp vegetable oil

1 ½ tbsp honey

Noodle Salad

6 oz bean thread noodles (cellophane or transparent noodles), about 2/3 of a 8.5-ounce package

¼ cup coarsely chopped basil

¼ cup coarsely chopped mint

¼ cup coarsely chopped cilantro

12 snow peas, cut into 1-inch pieces

8 cherry tomatoes, halved

2 carrots, peeled and shredded

2 scallions, sliced

1 ½ tbsp chopped toasted peanuts

½ lime cut into 4 wedges for garnish

Make marinade for chicken by combining, basil, mint, and cilantro in a food processor bowl. Add lime juice, ginger, garlic, soy, fish sauce oil, and honey. Process until smooth. Remove marinade from processor into ziplock bag and add red pepper flakes. Place chicken in bag, seal bag, and marinate for at least 2 hours or overnight.

In a bowl, combine all dressing ingredients. Reserve.

Place noodles in a large bowl, cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water. Drain again well. With a knife or scissors inserted into bowl, cut noodles several times.

Heat grill on medium high. Remove chicken from marinade and discard marinade. Place on heated grates and grill for about 5-6 minutes per side or until chicken registers 165 degrees F on an instant read thermometer. Remove chicken from grill.

Place noodles in bowl. Pour reserved dressing over noodles and toss. Add basil, mint, cilantro, snow peas, tomatoes, carrots, and scallions. Toss well until combined. Divide among four soup plates.

Slice each chicken breast crosswise into 1-inch strips. Place chicken slices on top of noodles in each bowl. Sprinkle with peanuts and garnish with lime wedges. Serve immediately.

Courtesy of National Chicken Council

Ingredients