Sunday, November 3, 2013

Pad Thai Chicken Salad

Thanks to this recipe, I think my new favorite is adding some noodles to a salad. I just gives it some extra oompf! The flavors of this were great and it was overall pretty easy to make.




Pad Thai Chicken Salad-adapted from Good Housekeeping
Total Time: 35 Minutes
Serves 6

  • 7 ounces vermicelli rice noodles
  • 1 pound chicken breast
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons canola oil
  • 1 tablespoon cider vinegar
  • 1/8 teaspoon salt
  • 2 cup mixed greens
  • 1 green onion, diced
  • 1 cups shredded carrots
  • 5 radishes, sliced into half-moons
  • 1/3 cup chopped roasted salted peanuts
Cook noodles according to package directions, then drain and rinse with cold water.

Season chicken with salt and pepper. Cook, over medium heat, in a large skillet, about 6 minutes, or until center is no longer pink. Let cool, then dice into bite size pieces

Meanwhile, in a small bowl, whisk together lime juice, fish sauce, brown sugar, canola oil, cider vinegar and salt. In a large bowl, combine all cooked ingredients and veggies. Then toss to coat with dressing.
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