Ingredients
Thai Peanut Noodle Salad with Grilled Chicken
You save:205 calories, 24 g fat, 5 g saturated fat
- 6 4 oz Boneless, skinless chicken breast halves
- 1/2 tbsp Extra virgin olive oil
- 1 tbsp + 1 ½ tbsp Chili garlic sauce, divided
- To taste Salt
- 8 oz Dry udon noodles
- 2 tsp Roasted sesame oil, divided
- 1/3 cup Reduced-fat creamy peanut butter, room temperature
- 1/4 cupLower-sodium soy sauce
- 3 tbsp Unseasoned rice vinegar
- 3 tbsp Honey
- 1 tbsp Fresh squeezed lime juice
- 1 tbsp Minced garlic cloves
- 3 Whole green onions, chopped
- 1 cup Mung bean sprouts
- 1 ¼ cup Slivered, seeded cucumber
- 1 ¼ cup Slivered carrots
- 1 tbsp Black sesame seeds (optional)
- To taste Cilantro (optional)
Thai Peanut Noodle Salad with Grilled Chicken
Meal: Snack
Cuisine: Healthy
Ingredient: Chicken
Season: Spring
Contributor: Devin Alexander
Directions
6 servings; about 8 cups + 6 chicken breasts
- Preheat a grill to high heat.
- Place the chicken breasts between 2 sheets of plastic wrap or waxed paper. Using the flat head of a meat mallet, pound them to an even ½-inch thickness. Transfer them to a medium bowl and coat the breasts with the olive oil and 1 tablespoon chili garlic sauce. Season them with salt. Let them stand for 10 minutes.
- Meanwhile cook the noodles according to package directions then drain them and run them under cold water. Drain them well, then transfer them to a large bowl. Toss them in 1 teaspoon of the sesame oil.
- Place the chicken breasts side by side on the grill. Turn the heat to medium. Grill them about 3-5 minutes per side until no longer pink inside.
- In a medium bowl, whisk together the peanut butter, soy sauce, the remaining sesame oil, rice vinegar, honey, the remaining chili garlic sauce, the lime juice, ginger and garlic until well combined and smooth.
- Add the green onion, sprouts, cucumber and carrots to the noodles. Pour the sauce over the noodles and toss to coat. Divide the salad among 6 plates or transfer it to a serving platter.
- Cut the chicken breasts into strips and place one atop each plate or lay them over the noodles on the platter. Garnish with cilantro and/or sesame seeds, if desired.
Traditional Thai Peanut Noodle Salad Recipe (1/2 cup serving): 636 calories, 38 g protein, 43 g carbohydrates, 35 g fat, 7 g saturated fat, 48 mg cholesterol, 7 g fiber, 1039 mg sodium
Cook Great Look Great Recipe (1 1/3 cup salad + 1 chicken breast): 431 calories, 37 g protein, 48 g carbohydrates, 11 g fat, 2 g saturated fat, 66 mg cholesterol, 4 g fiber, 702 mg sodium
Thai Peanut Noodle Salad with Grilled Chicken from The Most Decadent Diet Ever! with Devin Alexander
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