Recipe: Asian Chicken, Tomato and Noodle Salad (using vermicelli and snow peas)

ASIAN CHICKEN, TOMATO AND NOODLE SALAD

FOR THE DRESSING:
1/3 cup vinegar
1/4 cup peanut oil
3 tablespoons soy sauce
3 tablespoons sugar
1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
1 teaspoon toasted sesame oil
1/4 teaspoon hot red pepper sauce
FOR THE SALAD:
1 (8 ounce) package vermicelli, uncooked
1 tablespoon peanut oil
1 pound chicken tenders (or boneless, skinless chicken breasts)
4 ounces snow peas (about 1 cup)
TO SERVE:
6 large Boston lettuce leaves
2 large ripe tomatoes, cut into thin wedges

TO PREPARE DRESSING:
Combine all ingredients for the dressing in a small jar. Cover tightly; shake well. Set aside.

TO PREPARE THE SALAD:
Cook vermicelli according to package directions; drain. Transfer noodles to a bowl; toss with half of the dressing.

In a skillet, over medium-high heat, heat oil until hot. Add chicken; cook, turning often, until lightly browned and cooked through, about 5 minutes.

Add snow peas; cook and stir until crisp-tender, about 2 minutes. Remove from heat; cool slightly.

Tear chicken into bite-sized pieces; return to skillet. Stir in remaining dressing.

TO SERVE:
Arrange lettuce on a large platter. Top with noodles, tomato wedges and chicken mixture. Sprinkle with toasted sesame seeds, if desired.

Servings: 6
Source: Florida Tomato Committee