Imprimer ma sélection
Preparation
Place chicken in a plastic zip bag with dressing and let sit 30 minutes or overnight.
Preheat and grease your grill or grill pan on medium high.
Place chicken on grill for a 4-6 minutes per side depending on size. Check for doneness. Internal temperature should be 165 degrees. Once done, remove and set on plate and let rest covered in foil.
To make the peanut dressing, combine all the ingredients in a bowl or blender. Whisk or blend until smooth. Set the dressing aside.
Bring a pot of water to a boil and cook noodles according to package directions. Drain and rinse briefly with cold water to cool it off. Let the pasta drain well.
Set them in a large bowl and toss with 1 tsp of neutral oil to prevent them from sticking.
Meanwhile, shred the cabbage as finely as possible using either a knife or the shredding attachment of a food processor. Shred the carrots and radishes using a large-holed cheese grater. Finely slice the pepper. Roughly chop the cilantro and peanuts. Slice the green onion.
Combine the cooled and well drained pasta in a large bowl with the cabbage, carrots, radishes, cilantro, green onion, and peanuts. Toss the salad until the ingredients are evenly combined.
Slice the chicken. Serve the salad and peanut lime dressing on the side or toss the whole salad with it.
Place chicken over it and serve. Serve with extra cilantro, chopped peanuts and lime wedges.
Source: Metro