Reznov's "Numbers" Noodle Salad with Grilled Chicken
Inspired by the stark revelations and Soviet-era intrigue, this robust noodle salad combines hearty textures and bold flavors. Marinated grilled chicken adds a smoky depth, while a vibrant dressing and crisp vegetables provide a refreshing contrast, mirroring the complex layers of an unfolding mystery. It's a meal that satisfies and keeps you guessing until the last bite.
Directions
- 1
In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, and minced garlic for the chicken marinade. Add chicken breasts, turning to coat evenly. Marinate for at least 30 minutes in the refrigerator, or up to 2 hours.
- 2
Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade, discarding any excess marinade.
- 3
Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is cooked through. Let rest for 5 minutes before slicing thinly.
- 4
While chicken cools, prepare the peanut dressing: whisk together peanut butter, lime juice, honey, 2 tablespoons of warm water, and red pepper flakes in a small bowl until smooth. If too thick, add more water, 1 teaspoon at a time, until desired consistency is reached.
- 5
In a large mixing bowl, combine the cooled cooked linguine, shredded purple cabbage, shredded carrots, and chopped green onions.
- 6
Drizzle the peanut dressing over the noodle and vegetable mixture, tossing gently to ensure everything is evenly coated.
- 7
Divide the noodle salad among serving plates. Top each portion with sliced grilled chicken and a sprinkle of toasted sesame seeds before serving.