Gray'S Spicy Thai Chicken & Pasta Salad

1. 1

   1. Lightly salt chicken breast (bone-in). Bring a pot of water to a boil and add chicken. When water boils again, cover and gently simmer 5 minutes. Then turn off heat and let sit 10-12 minutes until breast is cooked. Remove breast and let cool.

2. 2

   2. Meanwhile, cook pasta, drain and run under cold water. In a large bowl, toss pasta with sesame oil and set aside.

3. 3

   3. When chicken is cool, pull meat off the bone and into shreds about 1/4 inch wide and 1 1/2 inches long. Set aside.

4. 4

   4. Toss noodles with cucumber, jalapeno, ginger, basil, and red onion. Set aside.

5. 5

   5. In a small bowl, combine lemon grass, garlic, lime juice, chili oil, fish sauce, and sugar until sugar is dissolved. Set aside.

6. 6

   6. Refrigerate everything until ready to serve.

7. 7

   7. When ready to serve, toss pasta mixture with chicken, sauce mixture, and cilantro. Sprinkle peanuts on top. Serve chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.