Grilled Curried Chicken Cutlets Over Asian Rice-Noodle Salad

Although great with the curried chicken, the cucumber, mint, and pistachio nut noodle salad would also make a fantastic side dish for grilled meat or fish.


Grilled Curried Chicken Cutlets Over Asian Rice-Noodle Salad

by 1  person


add your rating
add a comment
Servings: 6 servings
Prep Time: 20 mins
Total Time: 30 mins

 
savings in
 
Ingredients
  •  
    Vegetable oil, for grill
    see savings
    On Sale
  • 1 pound
    chicken cutlets
    see savings
    On Sale
  • 3/4 cup
    well-shaken buttermilk
    see savings
    On Sale
  • 2 teaspoons
    curry powder
    see savings
    On Sale
  • 1 tablespoon
    finely chopped garlic
    see savings
    On Sale
  • 1 package (8 oz.)
    Asian medium rice-flour noodles (banh pho)
    see savings
    On Sale
  • 8 cups
    boiling water
    see savings
    On Sale
  • scallions (green parts only) cut into 2-inch-long thin strips
    see savings
    On Sale
  • 1/2 
    seedless cucumber, seeded and cut into 2-inch-long matchsticks
    see savings
    On Sale
  • 1/2 cup
    bottled Asian chili sauce
    see savings
    On Sale
  • 3 tablespoons
    fresh lime juice, plus wedges
    see savings
    On Sale
  • 4 tablespoons
    coarsely chopped fresh mint leaves, plus sprigs for garnish
    see savings
    On Sale
  • 4 tablespoons
    coarsely chopped salted roasted shelled pistachios
    see savings
    On Sale

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 information
Per serving: Calories 315, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 45 mg, Sodium 271 mg, Carbohydrate 47 g, Fiber 2 g, Protein 20 g. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
"Healthified" Beef Stroganoff
"Healthified" Beef Stroganoff

Here's a hearty beef dish with leaner ingredients making it better for you. It has 58% less fat, 69% less sat fat, and 29% fewer calories than the original recipe.

 Articles
Smokin' Hot -- & Easy -- Chicken Curry: Make the Takeout
...All Indian food is not created equal, as this recipe for South Indian Chicken Curry proves (click... this South Indian Chicken Curry (click here for the recipe), as we do all Indian curry dishes. The dish -- a... spiced curries cooled down by coconut milk. But don't be put off if this South Indian Chicken Curry... read more...
Asian Chicken And Rice: 30-Minute Meal
...Maybe Asian Chicken and Rice sounds too fancy for a busy workday. Maybe you're thinking "takeout..., this Asian Chicken and Rice recipe was made especially for you -- or anyone like you, who thrills to a... finished with this great, fast-as-can-be 30-minute recipe for great-tasting Asian Chicken and Rice. Just... read more...
Caesar Salad with Chicken: Make the Takeout
... lettuce, try this Grilled Chicken and Arugula Caesar Salad with Grilled Croutons.) You can get about four... and salads, with the chicken Caesar salad close to the top of the list. It gives you lean protein and greens... dressing, but we love the briney taste, and have included it in this Caesar Chicken Salad recipe... read more...
how tos

shop our favorite products