Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad

Grilled Curried Chicken Cutlets Over Asian Rice-Noodle Salad Source: 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. Whisk together buttermilk, curry, and garlic in a shallow glass dish; season with salt and pepper. Add chicken, turning to coat, and marinate at room temperature, 15 minutes. 2. Meanwhile, soak noodles in boiling water until softened, about 10 minutes. Drain and rinse under cold water; drain well. Toss together noodles, scallions, cucumber, chili sauce, juice, 2 tablespoons mint, and 2 tablespoons nuts; salt and pepper to taste, for noodle salad. 3. Grill chicken over moderate heat, turning once, until cooked through and golden brown, 4 to 5 minutes depending on thickness of cutlets. Transfer to a cutting board and slice. Divide noodle salad among 6 serving bowls. Top with chicken and sprinkle with remaining 2 tablespoons mint and nuts. Serve with lime 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

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