Grilled Chicken Salad with Crispy Noodles

• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1 cup boiling water
• 1/2 English cucumber, peeled, sliced diagonally and cut into matchlike sticks
• 1/4 cup Kraft Asian Sesame Dressing
• 1/4 cup hoisin sauce
• 1 tsp. grated gingerroot
• 1/4 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09
• 1/2 cup oil
• 1 oz. (30 g) rice vermicelli, uncooked
• 1 stalk celery, thinly sliced diagonally
• 2 green onions, thinly sliced diagonally
• 1 Tbsp. thinly sliced Holland red chiles
• 2 tsp. sesame seed, toasted
• 1/2 cup loosely packed coriander leaves

1. Heat barbecue to medium-high heat.
2. Grill chicken 7 to 8 min.
3. on each side or until done (170 degrees F).
4. Meanwhile, pour boiling water over cucumbers in bowl; let stand 5 min.
5. Drain; rinse with cold water to cool.
6. Combine dressing, hoisin sauce, ginger and orange zest.
7. Heat oil in wok on medium-high heat until almost smoking hot.
8. Add 1/3 of the vermicelli; cook 5 to 7 sec.
9. or until puffed and a pale gold colour.
10. Remove from wok with slotted spoon; drain on paper towel-covered plate.
11. Repeat with remaining vermicelli.
12. Reserve remaining oil for another use.
13. Cut chicken into thin strips.
14. Place vermicelli on centre of large platter; top with cucumbers, celery and chicken.
15. Drizzle with dressing mixture; top with remaining ingredients.

chicken breasts, boiling water, cucumber, sesame dressing, hoisin sauce, gingerroot, orange zest, oil, rice vermicelli, celery, green onions, chiles, sesame seed, coriander leaves

Taken from www.kraftrecipes.com/recipes/grilled-chicken-salad-crispy-noodles-138679.aspx (may not work)