Chicken breasts, skinless and boneless
Rice vermicelli (large)
Romaine lettuce, finely chopped
Kale, finely chopped
Sweet peas, cut into pieces
Bell pepper, julienned
Carrot, julienned
Cucumber, julienned
Green onions, finely chopped
Roasted peanuts, coarsely chopped
Fried noodles
Shop-bought thai dressing
Marinate the poultry in 45 ml (3 tablespoons) of dressing for at least 1 hour.
Meanwhile, cook the rice noodles following the instructions on the packaging. Set aside in cold water.
Preheat the oven (gril) or barbecue on high. Grill the chicken for 12 to 15 minutes or until it’s well cooked. Turn frequently for a even cooking.
In a large bowl, gently toss all the salad ingredients except the chicken, peanuts, and fried noodles.
Split the salad mix into bowls. Garnish with the chicken strips, peanuts, and fried noodles. Add the thai dressing and mix well.
