Thai Chicken and Noodle Salad
- 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
- Spicy Asian Dressing
- Coarse salt
- 3 1/2 ounces Chinese rice noodles, broken in half if long
- 1 tablespoon vegetable oil, such as safflower
- 2 carrots, sliced into ribbons with a vegetable peeler
- 1 English cucumber, halved lengthwise and thinly sliced crosswise
- 1/4 cup fresh basil, torn
- Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)
- This recipe is gluten-free
- Produce
- Basil, fresh (1/4 cup)
- Bean sprouts (1)
- Carrots (2)
- English cucumber (1)
- Meat
- Chicken breasts, boneless skinless (1 1/4 pounds)
- Condiments
- Dressing, Spicy Asian (1)
- Cooking & Baking
- Salt, Coarse (1)
- Vegetable oil (1 tablespoon)
- Pasta & Grains
- Chinese rice noodles (3 1/2 ounces)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published March 25, 2011 (1 year ago).
21 people saved this recipe.
