Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad

Description
Contributed by Catsrecipes Y-Group
 * Source: Ladies' Home Journal
 * Prep: 20 Minutes
 * Start to Finish: 30 Minutes
 * Makes 6 Servings.

Ingredients

 * vegetable oil, for grill
 * 1 pound chicken cutlets
 * ¾ cup well-shaken buttermilk
 * 2 teaspoons curry powder
 * 1 tablespoon finely chopped garlic
 * 1 package (8 oz.) Asian medium rice-flour noodles (banh pho)
 * 8 cups boiling water
 * 2 scallions (green parts only) cut into 2-inch-long thin strips
 * ½ seedless cucumber, seeded and cut into 2-inch-long matchsticks
 * ½ cup bottled Asian chili sauce
 * 3 tablespoons fresh lime juice, plus wedges
 * 4 tablespoons coarsely chopped fresh mint leaves, plus sprigs for garnish
 * 4 tablespoons coarsely chopped salted roasted shelled pistachios

Directions

 * 1) Preheat grill and lightly oil rack.
 * 2) Rinse chicken and pat dry.
 * 3) Whisk together buttermilk, curry, and garlic in a shallow glass dish; season with salt and pepper.
 * 4) Add chicken, turning to coat, and marinate at room temperature, 15 minutes.
 * 5) Meanwhile, soak noodles in boiling water until softened, about 10 minutes.
 * 6) Drain and rinse under cold water; drain well.
 * 7) Toss together noodles,scallions, cucumber, chili sauce, juice, 2 tablespoons mint, and 2 tablespoons nuts; salt and pepper to taste, for noodle salad.
 * 8) Grill chicken over moderate heat, turning once, until cooked through and golden brown, 4 to 5 minutes depending on thickness of cutlets.
 * 9) Transfer to a cutting board and slice.
 * 10) Divide noodle salad among 6 serving bowls.
 * 11) Top with chicken and sprinkle with remaining 2 tablespoons mint and nuts.
 * 12) Serve with lime wedges and garnish with mint sprigs.

Nutrition information
Facts Per Serving:
 * calories: 315
 * total fat: 4g
 * saturated fat: 1g
 * cholesterol: 45mg
 * sodium: 271mg
 * carbohydrate: 47g
 * fiber: 2g
 * protein: 20g