This flavorful chicken and noodle salad features our Rodney Scott Ginger Chile Espresso Maple Rub.
The complex and bright rub pairs perfectly with grilled chicken thighs and served on a bed of sweet mango, crunchy vegetables, fresh herbs and delicious cooked rice noodles. A delicious lunch or dinner to serve on a warm day!
Courtesy of our friend Cooking with Jacqueline.
Yield: 4 Servings
Preheat gas or charcoal grill to 375F-400F degrees.
Remove any hard fat on chicken thighs and brush each one lightly with olive oil. Then coat heavily on all sides with Rodney Scott Ginger Chile Espresso Maple Rub. Then slice all salad vegetables, mango, and herbs and set aside.
In a small bowl add all vinaigrette ingredients and mix well.
Add seasoned chicken to preheated grill over direct heat and be sure to flip a few times while cooking to cook evenly and a nice crispy exterior. Grill chicken until the internal temperature reads 170F (this will take 20-25 minutes).
While chicken is grilling, begin to work on rice noodles which will be the base of your salad.
In a large pot add water and bring to a light boil, add rice noodles and cook for 5-7 minutes until tender but al dente. Strain and gently toss in a dash of neutral oil (one teaspoon) to stop noodles from sticking together and add portioned amount to each serving bowl or plate. Let noodles stand for a
few minutes in refrigerator.
Once chicken has reached an internal temperature of 170F remove from grill and let rest for 5 minutes before slicing. Serve grilled chicken on top of cooked rice noodles, vegetables, herbs, mango and then top each bowl with the lime honey vinaigrette. Enjoy!