Thai Peanut Noodle Salad with Grilled Chicken
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Ingredients
- 2 boneless, skinless chicken breast
- 2 Tbsp olive oil
- 5 Tbsp chili garlic sauce
- 8 ounces udon noodles
- 2 tsp sesame oil
- 1/3 cup creamy peanut butter
- 1/4 cup soy sauce
- 3 Tbsp rice wine vinegar
- 3 Tbsp honey
- juice of 1 lime
- 2 tsp ground ginger
- 2 cloves garlic minced
- 3 green onions chopped
- 1/2 cucumber seeded and finely chopped
- 1/2 cup shredded carrots
- 2 Tbsp chopped fresh cilantro
Ingredients
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Instructions
- Combine olive oil and 3 tablespoons of chili garlic sauce in a large Ziploc bag. Add chicken breasts and toss to coat well. Marinate chicken for at least 30 minutes.
- In a medium bowl, combine peanut butter, soy sauce, 1 teaspoon of sesame oil, rice wine vinegar, honey, 2 tablespoons of chili garlic sauce, lime juice, ginger, and garlic. Wisk until well combined and smooth.
- Grill chicken breasts 3 - 5 minutes per side (or bake in 375 degree oven for 40 minutes). Let stand 10 minutes after cooking. Cut into bite size pieces.
- Meanwhile, cook udon noodles according to package directions. Drain and run under cold water. Drain well and coat with 1 teaspoon of sesame oil.
- Combine noodles, peanut sauce, chicken, green onions, cucumbers, carrots, and cilantro. Toss well to thoroughly combine ingredients.