Asian Chicken, Tomato, and Noodle Salad
A nice break from the norm. This recipe can easily be made from the items you already have in your pantry!
Ingredients
Method
- Make the Sesame-Ginger Dressing if needed.
- Slice the tomatoes into thin wedges.
- If desired, cube the chicken meat, which will shorten cooking times.
- Cook the vermicelli and drain. Transfer the noodles to a bowl; toss with half of the Sesame-Ginger Dressing.
- In a skillet, over medium high heat, heat the peanut oil until hot. Add the chicken. Cook, turning often, until lightly browned and cooked through, about 5 minutes.
- Add the snow peas. Cook and stir until crisp-tender, about 2 minutes.
- Remove from heat and allow to cool slightly. If not cubed, tear the chicken into bite-sized pieces (using knife and fork is fine), then return to the skillet.
- Stir the remaining dressing into the mixture.
- Arrange the lettuce on a large platter. Top with the noodles, fresh tomato wedges, and chicken mixture. Sprinkle with toasted sesame seeds, if desired.
- Serve hot.
Nutrition
Notes
If you have a peanut allergy, try a different very light oil and add a teaspoon of sesame oil for flavor.
Thanks for hosting me on your blog, Hallee!