Asian Chicken, Tomato and Noodle Salad

A nice break from the norm. This recipe can easily be made from the items you already have in your pantry!

1 pound chicken tenders or boneless, skinless chicken breasts
About 8 ounces of homemade vermicelli pasta or 1 (8-ounce) package of whole grain vermicelli
4 ounces snow peas (about 1 cup)
6 large Boston lettuce leaves
2 large fully ripened, fresh tomatoes — (about 1 pound), cut in thin wedges
1 tablespoon peanut oil
Sesame-Ginger Dressing to taste

Measuring cups/spoons
Good sharp knives
Clean meat cutting board
Clean vegetable cutting board
Pasta pot
Serving dishes and utensils

Make Sesame-Ginger Dressing if needed.
Slice tomatoes into thin wedges.
If desired, cube the chicken meat which will shorten cooking times.

Cook vermicelli and drain. Transfer noodles to a boHwl; toss with half of the Sesame-Ginger Dressing.

In a skillet, over medium high heat, heat peanut oil until hot. Add chicken. Cook, turning often, until lightly browned and cooked through, about 5 minutes.

Add snow peas. Cook and stir until crisp-tender, about 2 minutes.

Remove from heat and allow to cool slightly. If not cubed, tear the chicken into bite-sized pieces (using knife and fork is fine) then return to the skillet.

Stir remaining dressing into mixture.

Arrange lettuce on a large platter. Top with noodles, fresh tomato wedges, and chicken mixture. Sprinkle with toasted sesame seeds, if desired.

Serve hot.

4 to 6 servings

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Low in sodium High in niacin
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If you have a peanut allergy, try a different very light oil and add a teaspoon of sesame oil for flavor.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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