By the end of August, I often find myself in a bit of a summer slump in the kitchen where I am not trying to cook anything too elaborate. I like to make something quick and easy, and on the nights when I want to encourage everyone (my husband, my au pair, and right now, my sister) to stay and chat a little longer at the table, I’ll take the time to swap out our regular placemats for a tablecloth and chargers.

 

- 6 oz (2/3 of a box) of brown rice vermicelli noodles

- 4 boneless skinless chicken breasts

- Olive oil

- 1 red bell pepper, seeded and sliced into bite size pieces

- 1 yellow bell pepper, seeded and sliced into bite size pieces

- ½  red onion, thinly sliced

- 2 cups sugar snap peas, stems and strings removed

- Thai peanut sauce

- Avocado oil

- Kosher salt

- Freshly ground pepper

- 3 scallions

- 1 tbsp white sesame seeds, toasted

- 1/3 cup peanuts, chopped

- Lime wedge

1. Set water to boil and prepare brown rice noodles per package instructions.

2. Rub chicken breasts with good olive oil and grill grill the chicken 6-8 minutes each side, until just cooked through. Cool slightly and cut diagonally in ½-inch thick bite-sized pieces.

3. In a large bowl, mix the chicken, peppers, red onion, and sugar snap peas.

4. In a small mixing bowl whisk together the Thai peanut sauce and avocado oil at a 3-to-1 ratio. Season with salt and pepper to taste.

5. Plate salads with a base of rice noodles, with chicken and vegetables on top.  Pour dressing over, and top with scallions, sesame seeds, and peanuts.  Add a lime wedge for fresh lime juice on top. Serve cold or at room temperature.