Asian Chicken and Rice Noodle Salad
Published in the Star Advertiser on September 2, 2015.
1/2 cup white vinegar
3 tablespoons sugar
3 Hawaiian chiles, minced
1 1/2 teaspoon Kosher salt
2 medium carrots, coarsely grated
1/4 Ewa sweet onion, thinly sliced
1 pound boneless- skinless chicken thighs
Salt and pepper to taste
4 ounces thin rice noodles, prepared according to package and chilled
4 cups thinly sliced Napa cabbage
1 Japanese pear, peeled and cut into thin strips
1 tablespoon sesame oil
1/4 cup chopped roasted peanuts
Preheat grill to 400°F.
In a large bowl, stir vinegar, sugar, chilies, and salt until dissolved; set aside 2 tablespoons of dressing. Add carrots and onions to remaining dressing and toss.
Pat chicken dry; generously season with salt and pepper. Grill chicken until cooked through, about 10 minutes. Remove from grill and let rest.
Add noodles, cabbage, pear and sesame oil, to onion and carrot mixture, toss well. Transfer to serving platter. Top salad with thin slices of grilled chicken; drizzle with reserved dressing and garnish with peanuts. Makes 4 servings.
Approximate Nutrient Analysis per serving:
430 calories, 13 g fat, 2.5 g saturated fat, 110 mg cholesterol, 850 mg sodium, 53 g carbohydrate, 6 g fiber, 19 g sugar, 26 g protein