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
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.
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.
Cook the Rice Noodles
While the chicken is cooking, prepare the rice noodles according to package instructions. Drain and set aside.
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.
Prepare Wonton Crisps
In a pan, fry wonton wrappers in oil until crispy. Drain on paper towels.
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.
Serve
Plate the salad, top with sliced chicken, drizzle with peanut dressing, garnish with crispy wonton strings and crushed peanuts. Serve with lime wedges.