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Chicken and Rice Noodle Salad

• 2 boneless skinnless chicken breasts
• 6 oz fresh rice noodles
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons fish sauce
• 1 teaspoon sugar
• 2 teaspoons red curry paste
• 1/2 cup matchstick-cut or grated carrot
• 1/2 cup red bell pepper strips
• 1/3 cup thinly sliced shallots
• 2 tablespoons fresh cilantro leaves
• 1/2 cup chopped unsalted dry-roasted peanuts

Directions

1. Preheat BBQ. Grill chicken breasts. Let cool for 15 minutes and shred.

2. Cook noodles according to directions.

3. While noodles cook, combine vinegar and next 4 ingredients (through curry paste), stirring until sugar dissolves. Combine chicken and next 4 ingredients (through cilantro), tossing well.

4. Drain and rinse noodles with cold water; drain well. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.

Notes

• Adapted from: Cooking Light by Ann Taylor Pittman.
• We had to modify this recipe to work with ingredients from Trader Joes, so we used whatever asian noodles they had and got raw chicken breasts.
• Cuisine: Thai