This colorful salad has a light, sweet-tart dressing punctuated by pickled garlic. The salad and dressing can be prepared through step 2 up to 1 day ahead; cover separately and chill.

 

6 ounces boned, skinned chicken breast

4 ounces dried bean threads (saifun) or dried angel hair pasta

6 ounces shelled cooked tiny shrimp, rinsed

1/2 cup slivered red onion

1/2 cup chopped pickled garlic (purchased or homemade)

1/4 cup slivered red or yellow bell pepper

2 tablespoons chopped fresh cilantro

2 tablespoons chopped green onion

3 tablespoons liquid from pickled garlic

3 tablespoons lime juice

2 tablespoons sugar

About 1 tablespoon Asian fish sauce or about 1/2 teaspoon salt

5 cups baby arugula leaves or baby salad mix (5 oz.), rinsed and crisped

 

In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Meanwhile, rinse chicken; chop into 1/4-inch pieces. Add bean threads or angel hair pasta to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes. Stir in chicken and cook just until chicken is white in center of thickest part (cut to test) and noodles are tender, about 1 minute. Drain noodles and chicken; rinse with cold water and drain thoroughly. In a bowl, combine noodle mixture with shrimp, red onion, pickled garlic, bell pepper, cilantro, and green onion. In a small bowl, mix liquid from pickled garlic, lime juice, sugar, and fish sauce to taste. Just before serving, combine dressing with noodle mixture. Divide arugula equally among dinner plates, or arrange all on a large platter. Mound glass noodle salad on or next to greens. Drizzle any remaining dressing left in bowl over arugula.

 

Yield: 8 Servings

Calories: 157

Fat: .9g

Fiber: 1g

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango