Asian Chicken, Tomato, & Noodle Salad
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
Good sharp knives
Clean meat cutting board
Clean vegetable cutting board
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.
4 to 6 servings
|Low in sodium
High in niacin
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?
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This one looks amazing too and you should add this link as well to my “Taste the World” carnival starting today! We’re focusing on Chinese food, and this would fit well. :) http://alison.blogsome.com/2010/02/18/taste-the-world-intro/