This recipe is a new fave. It really belongs to Kristi, who served it to us while we were there visiting last week. Kristi really knows how to pick amazing recipes. Cooking just really seems to come naturally to her. Anyway! She used this chicken recipe and combined it with this recipe to make a delicious & complete meal with an amazing mix of flavors. I have made it twice since being home from Oregon.
Chicken
The directions for this versatile grilled chicken are in
this previous posting.
Dressing
Ingredients:
1/2 cup of rice vinegar
2 tablespoons olive oil
1 teaspoon sesame oil
3 cloves of garlic, finely minced
2 teaspoons soy sauce
2 teaspoons sugar
Directions:
Combine all ingredients and set aside.
Salad
Ingredients:
1/2 cup cilantro leaves (chopped)
1/2 cup basil leaves (chopped)
2 green onions (chopped)
1/2 red bell pepper (sliced into thin strips)
1/2 yellow bell pepper (sliced into thin strips)
1 cup carrots (shredded)
1/2 cup of toasted peanuts (optional)
1/2 pound noodles, cooked per instructions
Directions:
Prepare all the vegetables. I happen to not like large chunks of certain vegetables, so I actually just threw all of the above, minus the noodles, into the food processor and pulsed about 8 times. The sliced peppers do look prettier though. Cook your noodles according to instructions on package (not a moment over). I used one box of fettuccini for this. Once the noodles have cooked rinse thorougly with cold water and drain. Once the noodles are completely cool, add the remaining ingredients. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve with sliced, grilled chicken or as a side to another entree. Serves 6.
