Thai Chicken Salad

Thai stir-fry rice noodles (the soft kind)
2-4 chicken breasts

Thai peanut marinade/sauce
1 finely grated/sliced carrot

2 stalks celery, diced

Bean sprouts

Romaine lettuce

For the dressing:
garlic powder
1/2 teaspoon salt
1/4 cup soy sauce
1/2 cup fresh lime juice
1 tablespoon sugar
1-2 tablespoons creamy peanut butter
1 teaspoon dried hot red pepper flakes

1 teaspoon dried ginger
1/4 cup vegetable oil
1/3 cup coarsely crushed roasted peanuts, or to taste

Pour peanut marinade over chicken breasts. Grill, then dice for salad.

In a skillet, pour marinade over rice noodles and stir fry until warm and crispy.

In salad bowl combine the chicken, the carrot, celery, bean sprouts, noodles, and peanuts.
Make the dressing, pour over the salad and toss.


Gourmet Magazine