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Salad
Asian
6 - 8 servings
25 minutes
25-30 minutes
6-8 boneless, skinless chicken thighs
Garlic salt, to taste
Freshly ground pepper, to taste
Crushed red pepper, to taste
Non-stick cooking spray
3 packages Melissa's Yakisoba Stir Fry Noodles
8 radishes or watermelon radishes, ends trimmed, cut into rounds
1/4 pound Sno Peas, stings removed, sliced on a bias
1/4 pound broccoli florets
2 carrots, ends trimmed, cut into rounds
1/4 red cabbage, shredded
4 tablespoons canola oil
1 tablespoon sesame oil
4 tablespoons seasoned rice vinegar
1 lime, juiced
1 tablespoon ground ginger paste
Kosher salt & freshly ground pepper, to taste
Prepare a hot grill.
Season the chicken with the salt, pepper and red pepper. Spray the chicken with the cooking spray and place on the grill.
Cook (both sides) until you reach an interior temperature of 165ºF. Let the chicken rest for 5-6 minutes and then cut into bite size pieces.
To prepare the dressing, place all of the ingredients in a mixing bowl and whisk to combine. Set aside.
Prepare the noodles, without the seasoning packet, according to the package instructions and then rinse them with cold water. Drain.
In a mixing bowl, add the noodles, radishes, Sno peas, broccoli, carrot and cabbage. Add the dressing and toss.
Place on a serving platter and top with the chicken.
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