Thai Noodle Salad W/ Soy Glazed Chicken Recipe
Sweet sesame soy glazed chicken breast with a delicious blend of fresh cabbage, bok choy, cilantro, edamame, mixed greens, pickled carrots, rice noodles tossed with a spicy peanut dressing and garnished with crispy wonton strings, crushed peanuts + lime.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken
In a bowl, mix soy sauce, sesame oil, and honey. Marinate the chicken breasts in this mixture for at least 30 minutes.
- 2
Cook the Chicken
Preheat your grill or skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes on each side until fully cooked. Remove from heat, let it rest, and then slice.
- 3
Cook the Rice Noodles
While the chicken is cooking, prepare the rice noodles according to package instructions. Drain and set aside.
- 4
Assemble the Salad
In a large bowl, combine shredded cabbage, chopped bok choy, cilantro, edamame, mixed greens, and pickled carrots. Add the cooked rice noodles and toss everything together.
- 5
Prepare Wonton Crisps
In a pan, fry wonton wrappers in oil until crispy. Drain on paper towels.
- 6
Make the Peanut Dressing
In a separate bowl, whisk together peanut butter, soy sauce, lime juice, and a little water to thin it out if necessary.
- 7
Serve
Plate the salad, top with sliced chicken, drizzle with peanut dressing, garnish with crispy wonton strings and crushed peanuts. Serve with lime wedges.
