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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.
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Asian Chicken Salad 
- 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
To make:
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.
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