Thai Lime Chicken Salad
If you've ever tried a summer roll, you know they usually contain a protein like Contessa Shrimp, rice or mung beans, lettuce, basil, and lime juice, all wrapped in rice paper. This deconstructed version is all filling, made with grilled chicken breast, spinach, rice noodles, and, of course, the Thai Lime Dipping Sauce. I love this salad because it contrasts warm chicken with cool ingredients, but you can make the chicken in advance, if you like, and serve it cool, too.
2 tablespoons grapeseed or canola oil, if needed
8 ounces rice noodles
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper to taste
1/2 cup Thai Lime Dipping Sauce
1/4 cup canola oil
1/2 pound baby spinach leaves
1 pint cherry tomatoes, halved
- Prepare an outdoor grill and heat to hot. Spray the grid well with nonstick cooking spray. Alternatively, heat a grill pan or large heavy sauté pan over high heat. Add the grapeseed oil and swirl to coat the pan.
- Combine the noodles with hot tap water to cover and allow to soak until soft, about 30 minutes. Drain well.
- Meanwhile, lightly season the chicken with salt and pepper. Grill or sauté the chicken on both sides until colored and the juices run clear when the breasts are pierced with the tip of a knife, 8 to 10 minutes total. Allow the breasts to cool until warm.
- Slice the breasts 12 inch thick. In a bowl large enough to hold it, combine the chicken with 14 cup of the Thai Lime Dipping Sauce and marinate for 10 minutes.
- Meanwhile, place the remaining 14 cup of sauce in a large mixing bowl and whisk in the canola oil. Correct the seasoning with salt and pepper. Add the noodles, spinach, and tomatoes and toss. Add the chicken, including the marinade, and toss well. Serve immediately in large chilled bowls.