Recipe: Thai Peanut Noodle Salad with Grilled Chicken
Here’s a recipe I saw on the show, Healthy Decadence, from Devin Alexander, the other day, as I was walking on my treadmill. The recipe sounded so good to me, that when I finished my workout, I had to immediately go to my computer to try and locate the recipe to try. It is easy to make, is low in calories and fat, and tastes great!
Thai Peanut Noodle Salad with Grilled Chicken
6 4-ounce boneless, skinless chicken breast halves
1/2 tablespoon extra virgin olive oil
1 tablespoon plus 1-1/2 tablespoons chili garlic sauce, divided
Salt, to taste
8 ounces dry udon noodles
2 teaspoons roasted sesame oil, divided
1/3 cup reduced-fat creamy peanut butter, room temperature
1/4 cup lower-sodium soy sauce
3 tablespoons unseasoned rice vinegar
3 tablespoons honey
1 tablespoon fresh squeezed lime juice
1 tablespoon minced, peeled fresh ginger root
2 teaspoons minced garlic cloves
3 whole green onions, chopped
1 cup mung bean sprouts
1 1/4 cup slivered, seeded cucumber
1 1/4 cup slivered carrots
1 tablespoon black sesame seeds (optional)
Cilantro, to taste (optional)
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 1/2-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. Makes 6 servings; about 8 cups plus 6 chicken breasts.
Each (1-1/3 cup salad plus 1 chicken breast) serving has: 431 calories, 37 g protein, 48 g carbohydrates, 11 g fat, 2 g saturated fat, 66 mg cholesterol, 4 g fiber, 702 mg sodium
Enjoy!
Barb
Posted in Cooking in your kitchen on March 7th, 2008 by Barb | | 0 Comments
