Thai Grilled Chicken Noodle Salad
with Toasted Peanuts & Lime
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
As the sun goes down, you’ll be lighting up the grill for Thai thrills. Finely slice the sweet pepper and cucumber to match the delicate texture of the noodles, and top them with sliced chicken, hot off the grate. Let the peanut-lime vinaigrette take it from there.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lime
- 1 Cucumber
- 1 Scallion
- 1 Sweet pepper
- 25g Chopped peanuts
- 30g Peanut butter
- 10g Brown sugar
- 225g Angel hair pasta
- 45ml Soy sauce (low sodium)
Contains: Peanuts • Soy • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
BBQ (or pan)
Total Fat
26 g
Saturated Fat
5 g
Sodium
1030 mg
Total Carb
109 g
Sugars
15 g
Protein
62 g
Fibre
8 g
Preparation
Toast the peanuts
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium pot, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pot.
Boil the noodles
- In the same pot, bring salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 5 to 6 min., until al dente.
- Drain, transfer to a large bowl and toss with a drizzle of oil to prevent sticking.
Grill the chicken
- Meanwhile, pat the chicken* dry; season with S&P.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, juice the lime.
- Halve the cucumber lengthwise; thinly slice crosswise on an angle.
- Halve, core and thinly slice the sweet pepper lengthwise.
- Thinly slice the scallion crosswise on an angle.
- In a small bowl, make the dressing by combining the peanut butter, lime juice, brown sugar, soy sauce and ¼ cup water (double for 4 portions).
Make the noodle salad
- To the bowl of noodles, add the sweet pepper, cucumber, scallion, ½ the peanuts, ½ the dressing and S&P; toss well.
Plate your dish
- Divide the noodle salad between your plates.
- Top with the chicken.
- Drizzle with the remaining dressing.
- Garnish with the remaining peanuts. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
