Thai Lime Chicken Salad

Mary here,

Colin is out for the day.  I took a nap and had a wild dream about getting slashed in my thigh. It was so real to me it really made feel unhappy.  I was about to post this before I felt unwell and went to take a nap.  Here it is now:

Ingredients

Serves 4

2 tablespoons grapeseed or canola oil, if needed
8 ounces rice noodles
4 boneless, skinless chicken breasts
Kosher salt and freshly ground pepper to taste
1/2 cup Thai Lime Dipping Sauce (see below)
1/4 cup canola oil
1/2 pound baby spinach leaves
1 pint cherry tomatoes, halved

1.  Prepare an outdoor grill and heat to hot. Spray the grid well with nonstick cooking spray. Alternatively, heat a grill pan or large heavy saute pan over high heat.  Add the grapeseed oil and swirl to coat the pan.

2.  Combine the noodles with hot tap water to coer and allow to soak until soft about 30 minutes.  Drain well.

3.  Meanwhile, lightly season the chicken with salt and pepper.  Grill or saute the chicken on both sides util coloured and the juices run clear when the breasts are pierced with the tip of a knife, 8 to 10 miutes total.  Allow the breasts to cool until warm.

4.  Slice the breasts 1/2 inch thick.  In a large bowl large enough to hold it, combine the chicken with 1/4 cup of the Thai Lime Dipping sauce and marinate for 10 minutes.

5.  Meanwhile, place the remainng 1/4 cup  of sauce in a large mixing bowl and whisk in the canola oil.  Correct the seasoning with salt and pepper.  Add the noodles, spinach, and tomatoes and toss.  Add the chicken, including the marinade, and toss well.  Serve immediately in large chilled bowls.

Thai Lime Dipping Sauce

Makes about 5 cups
Lasts 1 week, refrigerated

2 cups Thai fish sauce (nam pla)
3 cups fresh or bottled lime juice
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
1 tablespoon peeled and minced fresh ginger

In a large nonreactive bowl, combine the ingredients and mix.  Use or store.