Spicy grilled chicken salad with noodles

Delight in the tantalizing flavors of a spicy grilled chicken salad with noodles. A fusion of savory grilled chicken, crisp vegetables, and flavorful dressing awaits.

Ingredients:

• Marinating the chicken
• 1 1/2 tablespoons lime juice
• 1 tablespoon light brown sugar
• 2 tablespoons fish sauce
• 2 teaspoons chili garlic sauce
• 1 teaspoon Sriracha (more to taste)
• 2 cloves garlic, crushed
• 6 medium chicken thighs on the bone, with the skin on
• Sea salt
• The Salad
• 3 scallions, white and green parts, thinly sliced
• 2 cups shredded Savoy cabbage
• 1 cup julienned carrots
• 1 cup thinly sliced sugar snap peas (sliced on the diagonal)
• 1 red pepper, seeded and thinly sliced
• 1 jalapeno, seeded and thinly sliced
• 1/3 cup lime juice
• 1 clove garlic, minced
• 1 tablespoon rice wine vinegar
• 2 teaspoons Sriracha
• 1 tablespoon light brown sugar
• 5 tablespoons fish sauce
• 1 tablespoon toasted sesame oil
• 6 tablespoons walnut oil
• Sea salt
• 230g pad thai rice noodles
• small handfuls fresh basil leaves, roughly chopped
• small handfuls fresh mint leaves, roughly chopped

Instructions:

1. Marinating the chicken
2. Combine lime juice, brown sugar, fish sauce, chili garlic sauce, Sriracha, and garlic in a wide, shallow bowl. Ensure the brown sugar is fully dissolved. Add the chicken to the marinade and coat the pieces thoroughly. Cover and refrigerate for 3 to 6 hours.
3. The Salad
4. Mix all the prepared vegetables in a large bowl, excluding the herbs. Let the chicken rest at room temperature after taking it out of the refrigerator.
5. Prepare the dressing by whisking together lime juice, garlic, rice wine vinegar, Sriracha, brown sugar, fish sauce, sesame oil, walnut oil, and ½ teaspoon sea salt. Adjust salt to taste. Set the dressing aside.
6. Boil a large pot of salted water. Season the vegetables with a pinch of sea salt.
7. Once the water is boiling, break the noodles in half and add them to the pot. Cook following package instructions until they are tender yet slightly firm. Drain and rinse the noodles under cold water for a couple of minutes to prevent sticking. Drain them again and combine with the vegetables in the bowl.
8. Heat a grill or grill pan over medium heat. Take the chicken thighs out of the marinade and lightly salt all sides. Grill the thighs fat-side down for about 7 minutes until the fat is crispy and charred. Flip the thighs and continue grilling for another 5 to 7 minutes until fully cooked. Allow the chicken to cool for 5 minutes before slicing.
9. Once the thighs have cooled, remove the meat from the bones and slice it crosswise to include some crispy fat in each slice.
10. Toss the vegetables and noodles with two-thirds of the dressing. Taste a noodle and add more dressing as desired. Mix in the chicken and herbs. If preparing ahead of time, gently warm the salad before serving to soften cold rice noodles. Warm in the microwave for 30 to 45 seconds or heat in a sauté pan over medium-low heat for about 5 minutes, tossing frequently, until warmed through.

Summary:

• Calories: 4538 kcal
• Fat: 290 g
• Protein: 221 g
• Carbs: 252 g
• Potassium: 4361 mg
• Magnesium: 579 mg