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Peanut noodle salad with grilled chicken https://www.metro.ca/userfiles/image/recipes/peanut_noodle_salad_grilled_chicken_Metro_11348.jpg PT30M PT12M PT42M
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
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Peanut lime dressing: 3 tablespoon (45 ml) Irresistibles creamy peanut butter organic 1 tablespoon (15 ml) honey 1 clove garlic minced 1/2 teaspoon (2,5 ml) grated fresh ginger 2 tablespoon (30 ml) juice of lime 2 teaspoon (10 ml) soy sauce 1/4 cup (60 ml) grape seed oil Irresistibles 1/4 teaspoon (1,25 ml) chili paste For the chicken 1/2 cup (125 ml) Irresistibles creamy sesame Asian dressing 2 boneless skinless chicken breast or 4 thighs Salad: 8 oz (240 ml) soba noodles or whole wheat spaghetti 1 teaspoon (5 ml) grape seed oil 4 cups (1 L) finely shredded red cabbage, carrots and radishes 1 green or red bell pepper slices fine 1/2 cup (125 ml) cilantro chopped 4 green onion slices 1/2 cup (125 ml) Irresistibles roasted peanuts chopped
Peanut noodle salad with grilled chicken

Peanut noodle salad with grilled chicken

Rate this recipe
2 Votes
4
Main course
0:30
Preparation
0:12
COOKING
0:42
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Peanut lime dressing:
  • 3 tablespoon
    (45 ml)
    Irresistibles creamy peanut butter organic
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  • 1 tablespoon
    (15 ml)
    honey
  • 1
    clove garlic minced
  • 1/2 teaspoon
    (2,5 ml)
    grated fresh ginger
  • 2 tablespoon
    (30 ml)
    juice of lime
  • 2 teaspoon
    (10 ml)
    soy sauce
  • 1/4 cup
    (60 ml)
    grape seed oil Irresistibles
  • 1/4 teaspoon
    (1,25 ml)
    chili paste

  • For the chicken
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  • 1/2 cup
    (125 ml)
    Irresistibles creamy sesame Asian dressing
  • 2
    boneless skinless chicken breast or 4 thighs

  • Salad:
  • 8 oz
    (240 ml)
    soba noodles or whole wheat spaghetti
  • 1 teaspoon
    (5 ml)
    grape seed oil
  • 4 cups
    (1 L)
    finely shredded red cabbage, carrots and radishes
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  • 1
    green or red bell pepper slices fine
  • 1/2 cup
    (125 ml)
    cilantro chopped
  • 4
    green onion slices
  • 1/2 cup
    (125 ml)
    Irresistibles roasted peanuts chopped
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    PLANTERS CASHEWS OR SELECTION PEANUTS

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    SELECTED SIZES SELECTED VARIETIES


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

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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