Grilled Chicken & Vegetable Pad Thai Noodle Salad

download
Grilled Chicken & Vegetable Pad Thai Noodle Salad

Prep: 20 minutes plus marinating and cooling
Grill: 21 minutes • Serves: 8

3 garlic cloves, minced
1/3 cup plus 1 tablespoon less-sodium soy sauce
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 pound boneless, skinless chicken thighs
1 pound chicken drumettes
2 medium red bell peppers, quartered lengthwise, stemmed and seeded
2 medium zucchini, quartered lengthwise
1 medium red onion, peeled and cut crosswise into ½-inch-thick slices
1 package (8 ounces) pad Thai rice noodles
3 tablespoons peanut butter
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon grated fresh ginger
1/4 cup chopped roasted unsalted peanuts
2 tablespoons chopped fresh cilantro

1. In medium bowl, whisk garlic, 1/3 cup soy sauce, lemon juice, oil and oregano. Makes about 1 cup.

2.Place chicken and vegetables in 2 large zip-top plastic bags; pour 1/2 the marinade into each bag. Seal bags, pressing out excess air; massage chicken and vegetables in bags to coat and refrigerate at least 1 or up to 4 hours.

3.Prepare outdoor grill for direct grilling over medium-high heat. Remove vegetables from marinade; discard marinade. Place vegetables on hot grill rack; cover and cook 6 minutes or until grill marks appear, removing onion after 4 minutes and turning once. Transfer vegetables to cutting board; cool slightly and cut into 1-inch pieces. Makes about 4 cups.

4.Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook drumettes 15 minutes and thighs 8 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; cool slightly. Remove and discard skin from drumettes; remove meat from bones. Cut chicken into 1-inch pieces. Makes about 3 cups.

5.Prepare noodles as label directs; drain, rinse with cold water and cool completely.

6.In large bowl, whisk peanut butter, vinegar, honey, ginger, remaining 1 tablespoon soy sauce and 1 tablespoon water; fold in 2 cups vegetables, 1-1/2 cups chicken and noodles. Makes about 8 cups.

7.Serve salad sprinkled with peanuts and cilantro. In an airtight container, toss remaining 2 cups vegetables and 1½ cups chicken; refrigerate up to 2 days and use in the Mediterranean Pasta Salad recipe.

Approximate nutritional values per serving (1 cup):
189 Calories, 6g Fat (1g Saturated), 6mg Cholesterol,
130mg Sodium, 28g Carbohydrates, 1g Fiber, 3g Sugars, 6g Protein

Dietitian’s Dish:
A two-ounce serving of rice noodles boasts 14 percent of your daily recommended manganese, an essential nutrient that improves bone health, prevents inflammation and acts as an antioxidant throughout the entire body. Featuring a variety of veggies and protein-rich ingredients, this dish is bursting with nutrients.