Thai Chicken Salad
9 garlic cloves, minced
1/4 cup Soy Sauce
2 Teaspoons 5-spice powder
2 Teaspoons red chili pepper flakes
1 Tablespoon brown sugar
½ Teaspoon salt
½ cup cilantro
3 - 4 chicken breasts, deboned
1 Tablespoon canola oil
½ Teaspoon dry mustard
1 Tablespoon sesame oil
2 Tablespoons Soy Sauce
2 Tablespoons rice vinegar
½ Teaspoon sugar
1 green onion, minced
2 Teaspoons fresh ginger root, finely chopped
1 minced garlic clove
3 Tablespoons toasted sesame seeds
4 cups assorted greens (romaine, radicchio, endive)
½ each red and yellow pepper, sliced thinly rice stick noodles, or other
Marinade the chicken breasts for at least 4 hours, preferably overnight.
Put all the dressing ingredients into a lidded container and shake well.
Broil the chicken approximately 7-8 minutes on each side. While you are
doing that, boil some water, throw the noodles in and turn off the heat.
Don't let the noodles stay in the water for more than 5 minutes.
Place the noodles into a salad bowl. Toss the greens with the peppers
and put on top. Cut the chicken into strips and place on top of the
greens. Drizzle dressing over top and finish off with the sesame seeds.