Thai Chicken Noodle Salad

SAUCE USED : Thai Peanut

Option: To make a hot chicken salad, marinate chicken breast with half the peanut sauce before grilling. Slice chicken into strips for serving and drizzle the remainder of the peanut sauce atop the salad.

Option: Tofu may be substituted for chicken for an equally tasty salad.

• Fresh Chow mein noodles (1 Package/Pound)
• Romaine Lettuce (8 oz)
• Red Pepper (1/2 pepper)
• Carrots (1/2 carrot)
• Scallions (1 stalk)
• Sesame Seeds (Garnish)
• Salt and pepper (Season to taste)
• Fuse Thai Peanut Sauce (8 oz)
• Chicken Breast (1 Pound))

1. Cook fresh chow mein in boiling water for 3 minutes. Rinse Cool.
2. Wash and cut romaine into bite sized pieces.
3. Poach chicken for 8 minutes (or until temp reaches 160F). Cool.
4. Layer a 2oz bed of shredded romaine lettuce mixed with finely minced carrots.
5. Toss 4 oz of chilled noodles, salt and pepper and Thai Sauce and place atop lettuce.
6. Top noodles with chicken mixture (4 oz of shredded chicken, salt, pepper and 2 oz of Thai sauce)
7. Top with sesame seeds and chopped scallions.
8. Add sliced red pepper on either side.
9. Season with salt and pepper on top..