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Aloha for Six Chicken Salad with Soft and Crispy Noodles

Make Aloha for Six Chicken Salad with Soft and Crispy Noodles at home with Chicken Breasts Skinless Boneless, Linguine Noodles, Snow Peas Thin Diag Slice, Sweet Red Pepper Thin Slice, and Red Onion Thinly Sliced. Keep it handy for the next time you cook it.

Ingredients

• 3
• 1/4 lb
• 2 cup
• 1/2 cup
• 1/2 cup
• 12
• 1 1/2 cup
• 3 tbsp
• 1 tbsp
• 1/4 tsp
• 1 pinch
• 2
• 1/4 cup
• 2 tbsp
• 2 tbsp
• 2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Marinade: In bowl, combine lime juice, salt, pepper and garlic; add chicken turning to coat.

2. 2

   Place on lightly greased baking sheet; bake in 350F=180C oven for 15-20 minutes or until no longer pink inside.

3. 3

   Cover and refrigerate for at least 1 hour or up to 8 hours.

4. 4

   Dressing: In small bowl, whisk together oil, lime juice, soy sauce, sugar and salt; cover and refrigerate for up to 8 hours.

5. 5

   In a large pot of boiling salted water, cook linquine for 8-10 minutes or until tender but firm; drain and refresh under cold water.

6. 6

   Drain well and place in large bowl.

7. 7

   Slice chicken diagonally into thin strips; add to cooled linguine along with snow peas, red pepper and onion.

8. 8

   Pour dressing over top, toss to coat well.

9. 9

   Place 2 lettuce leaves on each plate; divide salad evenly among plates.

10. 10

    Surround each salad with chow mein noodles.

11. 11

    Sprinkle with peanuts.

12. 12

    Variation: substitute 3/4 lb cooked baby shrimp for the chicken; just toss with the marinade before adding to linguine and vegetables.

13. 13

    Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha For Six: Citrus Sweet

14. 14

    Potatoes Aloha For Six: Stir-fried Broccoli And Sweet Onions Aloha For Six

15. 15

    Lime Custard With Mange Sauce; or Aloha For Six: Coconut Cookies