Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: kornkven
msl everyday foods

Ingredients

6 oz. Green beans, trimmed and halved lengthwise (2 cups)

1 Red bell pepper, seeds and ribs removed, thinly sliced lengthwise

8 oz. Rice noodles

Coarse salt and ground pepper

1 pound Boneless, skinless chicken-breast halves

1/2 cup Fresh lime juice

1/4 cup Soy sauce

1 t. Sugar

1/2 Fresh pineapple, peeled, cored, and sliced into bite-size wedges (2 cups)

1/4 cup Fresh mint, chopped

1/2 cup Peanuts, chopped

Preparation

1. In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.

2. Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.

3. In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.

Cook's Notes

Note: Angel-hair pasta can be substituted for the rice noodles in this recipe. To save time, you can use store-bought roasted chicken, and skip step two. Also, this salad can be prepared up to a day ahead of time and refrigerated in a covered container, but the pineapple should be added just before serving.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment