Recipe: Thai Chicken Pasta Salad

Note from Jeanne: This looks like a long list of ingredients, but it is really simple and makes a GREAT summer salad.

Ingredients 4 boneless, skinless split chicken breasts 

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

Dressing:
1/2 cup oil
1/4 cup rice vinegar
1/4 cup packed brown sugar
1 tablespoon peanut butter, smooth or chunky
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons lime juice
1 clove garlic, minced
1 teaspoon grated fresh ginger
10 drops hot sauce

2 tablespoons oil
8 ounces vermicelli
5-6 green onions, sliced
1 red bell pepper
1 cup shredded carrots
1/4 cup peanuts

To prepare
Rinse chicken breasts, pat dry and place in resealable plastic bag. To make marinade, combine all ingredients in a small bowl. Pour over chicken and seal bag. Refrigerate one hour, turning several times.

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

Heat 2 tablespoons of oil in a large skillet. Remove chicken from marinade and place in skillet. Discard marinade. Cook chicken until lightly browned and no longer pink inside, about 6 minutes per side. Remove, cool and chop into bite-sized pieces. Refrigerate until ready to use.

Cook pasta according to package directions and cool. Place pasta, chicken and vegetables in a large salad bowl and toss with dressing until well combined. Chill. Just before serving, toss with peanuts.

Makes 6 servings.