Recipe: Chicken Salad with Soft and Crispy Noodles

Chicken Salad with Soft and Crispy Noodles

3 chicken breasts [3/4lb] skinless, boneless
1/4 lb linguine noodles
2 cup snow peas, thin diagonal slices
1/2 cup sweet red pepper, thin slices
1/2 cup red onion, thinly sliced
12 leaf lettuce leaves
1 1/2 cup chow mein noodles
3 tbsp roasted peanuts, chopped

MARINADE
1 tbsp lime juice
1/4 tsp salt
1 pinch pepper
2 small garlic cloves, minced

DRESSING
1/4 cup vegetable oil
2 tbsp lime juice
2 tbsp soy sauce
2 tsp granulated sugar
1/4 tsp salt

Marinade:
In bowl, combine lime juice, salt, pepper and garlic; add chicken turning to coat. Place on lightly greased baking sheet; bake in 350F (180C) oven for 15-20 minutes or until no longer pink inside. Cover and refrigerate for at least 1 hour or up to 8 hours.

Dressing:
In small bowl, whisk together oil, lime juice, soy sauce, sugar and salt; cover and refrigerate for up to 8 hours.

In a large pot of boiling salted water, cook linquine for 8-10 minutes or until tender but firm; drain and refresh under cold water. Drain well and place in large bowl.

Slice chicken diagonally into thin strips; add to cooled linguine along with snow peas, red pepper and onion. Pour dressing over top, toss to coat well. Place 2 lettuce leaves on each plate; divide salad evenly among plates.

Surround each salad with chow mein noodles. Sprinkle with peanuts.

Variation: Substitute 3/4 lb cooked baby shrimp for the chicken; just toss with the marinade before adding to linguine and vegetables.