A refreshing and flavorful salad with grilled chicken, rice noodles, and Thai-inspired dressing.
Prep
30 minutesCook
15 minutesReady In
45 minutesLevel
EasyRating
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Loading...| 2 chicken breasts | |
| 8 ounces rice noodles | |
| 1 cup shredded cabbage | |
| 1/2 cup shredded carrot | |
| 1/4 cup chopped cilantro | |
| 1/4 cup chopped mint | |
| 1/4 cup chopped Thai basil | |
| 1/4 cup chopped peanuts | |
| 2 green onions, sliced | |
| 1/4 cup lime juice | |
| 2 tablespoons fish sauce | |
| 1 tablespoon soy sauce | |
| 1 tablespoon honey | |
| 1 tablespoon sesame oil | |
| 1 clove garlic, minced | |
| 1 red chili, minced |
| 1. | Preheat grill to medium-high heat. |
| 2. | Season chicken breasts with salt and pepper. |
| 3. | Grill chicken for 6-8 minutes per side, or until cooked through. Remove from grill and let rest for 5 minutes. Slice into thin strips. |
| 4. | Cook rice noodles according to package instructions. Drain and rinse with cold water. |
| 5. | In a large bowl, combine the cooked rice noodles, shredded cabbage, shredded carrot, chopped cilantro, chopped mint, chopped Thai basil, chopped peanuts, and sliced green onions. |
| 6. | In a small bowl, whisk together lime juice, fish sauce, soy sauce, honey, sesame oil, minced garlic, and minced red chili. |
| 7. | Pour dressing over the salad and toss to combine. |
| 8. | Serve the salad topped with grilled chicken strips. |
| 9. | Enjoy! |
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