Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad

Grilled Curried Chicken Cutlets Over Asian rice-Noodle SaladSource: Ladies' Home Journal

Makes 6 Servings

Prep: 20 Minutes

Start to Finish: 30 Minutes

Ingredients

vegetable oil, For Grill
 * 1 Pound Chicken Cutlets
 * 3/4 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
 * 1/2 seedless cucumber, Seeded And Cut Into 2-Inch-Long Matchsticks
 * 1/2 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. Rinse Chicken And Pat Dry. WhiskTogether buttermilk, curry, And garlic in a Shallow Glass Dish; Season With SaltAnd pepper. Add Chicken, Turning to Coat, And Marinate at Room Temperature,
 * 15 Minutes.
 * 2. Meanwhile, Soak Noodles in Boiling water Until Softened, About 10Minutes. Drain And Rinse Under Cold water; Drain Well. Toss Together Noodles,Scallions, cucumber, chili Sauce, Juice, 2 Tablespoons mint, And 2 TablespoonsNuts; salt And pepper to Taste, For Noodle Salad.
 * 3. Grill Chicken Over Moderate Heat, Turning Once, Until Cooked Through AndGolden Brown, 4 to 5 Minutes Depending on Thickness of Cutlets. Transfer to aCutting Board And Slice. Divide Noodle Salad Among 6 Serving Bowls. Top WithChicken And Sprinkle With Remaining 2 Tablespoons mint And Nuts. Serve WithLime Wedges And Garnish With mint Sprigs. Makes 6 Servings.

Nutrition Facts Per Serving:

Calories: 315

Total Fat: 4g

Saturated Fat: 1g

Cholesterol: 45mg

Sodium: 271mg

Carbohydrate: 47g

Fiber: 2g

Protein: 20g

contributed by :

 * Catsrecipes Y-Group