Chicken Noodle Salad
Pairs Well With
16 ounces Chinese-style noodles, fresh.
4 large chicken thighs, about 2 pounds
3 mashed cloves garlic
2 tablespoons olive oil
Dressing (recipe below)
Salad (see recipe below)
Cook, drain and cool noodles per package instructions. Set aside in large bowl.
Rub chicken with oil and garlic. Barbecue over hot grill for about 10 minutes until tender, moist and fully cooked. Cool and shred chicken and add to bowl.
Prepare and add vegetables to bowl. Toss with 2 teaspoons toasted sesame seeds, dressing to taste and if you wish, garnish with watercress. This recipe serves six people for a casual luncheon. Enjoy with crusty French bread and a chilled glass of 2016 Merry Edwards Sauvignon Blanc.
3 tablespoons fresh Meyer lemon juice
3 tablespoons white miso
1 tablespoon spicy mustard
1 teaspoon maple syrup
1 clove garlic mashed
½ teaspoon tamarind paste
1/8 teaspoon white pepper
Sea salt to taste
½ cup olive oil
Whisk together all ingredients and then add olive oil and whisk until emulsified. May be prepared in advance and refrigerated for several days.
3 cups snow peas, sliced thinly on diagonal
1 cup radishes, thinly sliced
1½ cup Persian cucumbers, halved and thinly sliced
1 bunch watercress, optional
Measure all ingredients after slicing and add to bowl with chicken and noodles.
Merry composed this summer salad one Sunday to share with her husband, Ken, and pair with her Sauvignon Blanc. The bounty of her garden supplied the vegetables, their olive trees the oil and their cellar the wine.