Thai Chicken and Noodle Salad

• 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced crosswise
• Spicy Asian Dressing (recipe follows)
• Coarse salt
• 3 1/2 ounces Chinese rice noodles, broken in half if long
• 1 tablespoon vegetable oil, such as safflower
• 2 medium carrots, shaved into ribbons with a vegetable peeler
• 1 English cucumber, halved lengthwise and thinly sliced crosswise
• 1/4 cup fresh basil leaves, torn
• Assorted garnishes, such as bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens (optional)

1. Place chicken and half of Spicy Asian Dressing in a resealable plastic bag (reserve remaining dressing).
2. Marinate at room temperature 30 minutes (or refrigerate up to 1 day).
3. In a large pot of boiling salted water, cook noodles until tender according to package instructions.
4. Drain, then rinse under cold water to stop the cooking.
5. Drain well and transfer to a platter.
6. In a large skillet, heat oil over medium-high.
7. Working in batches (do not crowd skillet), saute chicken until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
8. Add carrots, cucumber, and basil.
9. Drizzle with reserved dressing, and serve with garnishes, as desired.
10. (Per Serving)
11. Calories: 370
12. Fat: 6g (1.1g Saturated Fat)
13. Protein: 38g
14. Carbohydrates: 40.8g
15. Fiber: 2.3g

chicken breasts, asian dressing, salt, chinese rice noodles, vegetable oil, carrots, cucumber, fresh basil, bean sprouts

Taken from www.epicurious.com/recipes/food/views/thai-chicken-and-noodle-salad-387671 (may not work)