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Lemongrass Chicken with Rice Noodle Salad and Curry Vinaigrette  

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Course Light Dinner, Lunch, Salad

Ingredients
  

  • 1 lb boneless skinless chicken thighs

Marinade

  • 3 tbsp minced lemongrass
  • 1 tbsp minced ginger
  • 2 tsp minced garlic
  • 1/4 cup fish sauce
  • 1/4 cup rice vinegar
  • 1 tsp sriracha
  • 2 tbsp cilantro
  • 1 cup soy oil

Noodle Salad

  • 1 lb rice noodles, soaked then drained
  • 1 carrot, shredded
  • 2 cup shredded Napa cabbage
  • 4 green onions, chopped
  • 6 mine leaves, chopped
  • 1 red pepper, julienned

Thai Red Curry Vinaigrette

  • 1/4 cup lime juice
  • 2 tbsp Thai red curry paste
  • 1/4 cup toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 tsp minced ginger

Instructions
 

  • Combine marinade ingredients and pour over chicken. Let sit overnight.
  • The day before, or before cooking the chicken, combine the ingredients for the vinaigrette. Mix well and chill.
  • Grill the chicken for 5 minutes per side until the internal temperature reaches 165 degrees. Let rest. 
  • Mix together the ingredients for the noodle salad.
  • Add the curry vinaigrette to the noodle salad. Slice the chicken and place on top. Serve while chicken is warm.