Noodle Salad With Poached Chicken And Peanut Lime Dressing

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This southeast asian recipe is adapted from a recipe posted on katherine martinelli's blog.

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Steps

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For the poached chicken:.

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Fill a large , deep pan with water and add the soy sauce , ginger , garlic , cilantro , lemongrass , salt and pepper and bring to a rolling simmer over medium heat.

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Add the chicken breasts and bring the liquid back to a boil.

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Cook for a few minutes , then remove from the heat , cover , and let stand for about 15 minutes , until the chicken is cooked through.

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Remove the chicken from the poaching liquid with a slotted spoon and set aside.

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Let cool and then shred with two forks.

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(dont throw that liquid out ! youve now got a beautiful broth cover and bring to a rolling boil for at least 5 minutes then strain and serve.

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Add chicken or any veggies you like.

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).

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For the peanut-lime vinaigrette:.

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Put all ingredients in a blender or food processor and mix until fully combined and smooth.

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Set aside.

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For the noodle salad:.

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Meanwhile , put the rice noodles in a large heatproof bowl and pour boiling water over to cover.

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Allow to soak for 10 minutes , until t.

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Ingredients

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soy sauce, ginger, garlic cloves, cilantro leaves and stems, lemongrass, salt & freshly ground black pepper, boneless skinless chicken breast halves, lime juice, rice vinegar, fish sauce, brown sugar, peanut butter, rice noodles, carrots, cilantro, mint, scallion, fresh bean sprout, peanuts