Today we are going to show you how to make Grilled Curried Chicken Cutlets Over Asian Rice-Noodle Salad. I’m a huge fan of curried chicken, and this recipe is really good because we are using grilled chicken.
This is a really simple yet flavorful dish, that I’m sure you will love.
Enjoy!
Grilled Curried Chicken Cutlets Over Asian Rice-Noodle Salad
1 lb chicken cutlets
3/4 cup buttermilk
2 tsp curry powder
1 tbsp garlic, finely chopped
1 package (8 oz.) Asian medium rice noodles
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 tbsp fresh lime juice, plus wedges
4 tbsp fresh mint leaves, coarsely chopped plus sprigs for garnish
4 tbsp pistachios, coarsely chopped
Set up your gas or charcoal grill for medium-high heat.
In a mixing bowl combine the buttermilk, curry, and garlic. Add a bit of salt and pepper to taste. Add in the chicken cutlets and coat them well. Let the chicken sit in the marinade for approximately 15 minutes at room temperature.
While the chicken is marinating, soak the rice noodles in boiling water until they are soft. This will take about 10 minutes. Once done drain and rinse under cold water.
Toss together with the noodles the scallions, cucumber, chili sauce, lime juice, 2 tbsp mint, and 2 tbsp pistachios. Add salt and pepper to taste.
Place the chicken on the grill. Cook for approximately 5 minutes turning once halfway through. Cooking time will vary depending upon the thickness of the cutlets. The internal temperature should be 165F when taken with an instant read thermometer like this one.
Once finished remove from the grill and slice.
Fill 6 bowls with the noodle salad and top with the sliced chicken. Add the remaining mint and pistachios to the top.
Sever with the lime wedges and garnish with the mind sprigs.
Servings: 6
image courtesy of avlxyz/flickr