Thai Chicken Salad | RICARDO

Ingredients

• 1/4 cup (60 ml) peanut oil
• Grated zest and juice of 1 lime
• 2 teaspoons (10 ml) rice vinegar
• 1 tablespoon (15 ml) soy sauce
• Cayenne pepper, to taste
• 2 boneless chicken breasts, cooked, sliced diagonally
• 3/4 cup (180 ml) pineapple, diced
• 3 1/2 oz (100g) snow peas, blanched
• 1 red bell pepper, seeded, cut into strips
• 1/2 lb (250g) Soba noodles, cooked and cooled
• 3 tablespoons (45 ml) fresh mint, chopped
• 1/3 cup (75 ml) cilantro, coarsely chopped
• 2 green onions, chopped
• Salt