Happy Monday, friends! I hope you had an awesome weekend! I know J and I sure did! It was a busy, but fun and productive weekend.
I took my Little to the circus Friday night while J helped a friend move. There were so. many. animals there! Of course my favorite is always the elephants, but there were kangaroos, even!! I love animals, and there was plenty of cuteness there for me to squee over.
Saturday J (finally) used the gift certificate I got him for his birthday last year to go SKY DIVING!! He had so much fun and now he wants to do it again. A lot more times. Oops, I may have created a sky diving monster! After that we met his family to have dinner for my birthday, which is always a good time. I stuffed myself stupid, of course.
Sunday we went to church, then out for lunch, to the gym and then home to do household-y stuff. You know…J changed the oil in our vehicles, we did laundry, cleaned the kitchen and cooked dinner…that kind of stuff.
Before we kicked off the Saturday fun, I had to feed the hubs, of course. So, I whipped up this salad to have for lunch when he got home from his morning Krav Maga workout.
So, whether or not you like a little heat in your bowl, this salad is a definite “must make” like, yesterday!!
For the Dressing
- 3 Serrano peppers
- 4 cloves garlic
- 2 Tbsp rice vinegar
- 2 Tbsp honey
- 4 Tbsp fish sauce
- 6 Tbsp lime juice
- 6 Tbsp olive oil
For the Salad
- 6 oz rice noodles
- 1 lb boneless, skinless chicken breasts, cut into bite-sized chunks
- salt and pepper, to taste
- 1 cup shredded carrots
- 6 cups salad mix (preferably one with shredded cabbage)
- 1/4 cup cilantro, chopped
- 3 green onions, sliced
Preparation
- Thinly slice the Serrano peppers and set aside. Combine all the remaining dressing ingredients in a food processor until smooth. Pour into a bowl and stir in the sliced peppers.
- Soak the rice noodles in a large bowl of cold water for 15 minutes or until softened. Heat a small amount of the dressing (like, a couple of tablespoons) in a large skillet over medium high heat. Add the drained noodles and stir-fry for 5 minute, stirring every 30 seconds or so.
- Meanwhile, heat another skillet over medium-high heat, spray with cooking spray or drizzle a little olive oil in. Season chicken with salt and pepper and place in the skillet. Cook for 3-5 minutes, until cooked through.
- To assemble, in a large bowl, toss the chicken, noodles, vegetables, and dressing (to taste) together. Serve immediately. If not eating all in one sitting, only add dressing to individual servings and store remaining dressing and salad separately, so it doesn’t get soggy. Nobody likes a soggy salad.
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