Recipe: Thai Chicken Pasta Salad

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a great recipe for Thai Chicken Pasta Salad – a perfect dish for a summer meal!

Ingredients:
4 boneless, skinless, split chicken breasts

Marinade:
1/4 c. soy sauce
1/4 c. rice vinegar
1/4 c. sugar
1 T. sesame oil
1 T. lime juice
1 T. grated fresh ginger
1 clove garlic, minced

Dressing:
1/2 c. oil
1/4 c. rice vinegar
1/4 c. packed brown sugar
1 T. peanut butter, smooth or chunky
2 T. soy sauce
2 tsp. sesame oil
2 tsp. lime juice
1 clove garlic, minced
1 tsp. grated fresh ginger
10 drops hot sauce

2 T. oil
8 oz. vermicelli
5-6 green onions, sliced
1 red bell pepper, coarsely chopped
1 c. shredded carrots
1/4 c. dry roasted peanuts, coarsely chopped

To prepare:
Rinse chicken breasts, pat dry and place in a large bowl or Ziploc bag. Combine marinade ingredients in a small bowl, and stir to blend. Pour marinade over chicken, then cover or close bag. Refrigerate for one hour, turning several times.

To make dressing, place all ingredients in a small bowl and beat with whisk until well combined. Cover and refrigerate at least one hour to blend flavors.

Heat 2 T. oil in large skillet. Remove chicken from marinade and place in skillet. Discard marinade. Cook chicken until lightly browned and no longer pink inside, about six minutes per side. Cool and chop chicken into bite-sized pieces. Refrigerate until ready to assemble salad.

Cook pasta according to package directions and cool. Place pasta, chicken and vegetables in a large salad bowl and toss with dressing. Combine well and chill. Toss with peanuts just before serving.

Makes 6 servings.