Ingredients Meat & Poultry Chicken Chicken Breast Recipes Grilled Chicken Salad with Thai Lime-Chile Vinaigrette 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 10, 2020 Print Rate It Share Share Tweet Pin Email Entertain at a moment's notice with this versatile and easy Grilled Chicken Salad with Thai Lime-Chile Vinaigrette. It's perfect for picnics and small gatherings. Ingredients ¾ cup rice-wine vinegar ¼ cup fish sauce 2 tablespoons sambal paste 1 tablespoon soy sauce ½ teaspoon sesame oil Juice of 4 large limes ¼ cup plus 2 tablespoons vegetable oil, plus more for frying noodles 2 red finger chiles, thinly sliced crosswise ¼ cup chopped fresh cilantro, plus 1 cup leaves 4 boneless, skinless chicken breast halves Coarse salt and freshly ground pepper 2 ounces cellophane noodles ¼ pound snow peas, trimmed and strings removed ½ large green or red cabbage, very thinly sliced 2 carrots, shredded 1 English cucumber, sliced ¼ inch thick on the bias ½ cup chopped salted peanuts ½ cup shredded fresh basil leaves ½ cup shredded fresh mint leaves Directions Preheat oven to 400 degrees. In a medium bowl, mix together vinegar, fish sauce, sambal paste, soy sauce, sesame oil, and lime juice. Slowly whisk in 1/4 cup vegetable oil to emulsify. Stir in 1 slice red chile and 1/4 cup chopped cilantro; set vinaigrette aside. Heat a grill pan over high heat. Rub chicken with 2 tablespoons oil and season with salt and pepper. Place chicken on grill pan and cook, turning once, about 2 minutes per side. Transfer chicken to a baking sheet; transfer to oven and bake until cooked through, about 10 minutes. Transfer to a cutting board and let cool. Fill a medium saucepan with oil to a depth of 3 inches; heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Working in batches, add cellophane noodles to hot oil and cook until puffed, about 30 seconds. Transfer to a paper-towel lined plate to cool. Bring a medium pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add snow peas to boiling water and cook until tender-crisp, about 2 minutes. Drain and transfer to ice-water bath until cooled. Drain and thinly slice on the bias. Arrange cabbage, carrots, cucumbers, noodles, and snow peas on a large platter. Slice cooled chicken and arrange over salad. Garnish with peanuts, basil, mint, and remaining slices of chile. Serve with vinaigrette. Rob Tannenbaum Rate it Print