Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad

Recipe Description

* Source: Ladies' Home Journal
* Prep: 20 Minutes
* Start to Finish: 30 Minutes
* Makes 6 Servings.


  • vegetable oil, for grill
  • 1 pound chicken cutlets
  • ¾ cup well-shaken buttermilk
  • 2 teaspoons curry powder
  • 1 tablespoon finely chopped garlic
  • 1 package (8 oz.) Asian medium rice noodles|rice-flour noodles (banh pho)
  • 8 cups boiling water
  • 2 scallions (green parts only) cut into 2-inch-long thin strips
  • ½ English cucumber|seedless cucumber, seeded and cut into 2-inch-long matchsticks
  • ½ cup bottled Asian hot sauce|chili sauce
  • 3 tablespoons fresh lime juice, plus wedges
  • 4 tablespoons coarsely chopped fresh mint leaves, plus sprigs for garnish
  • 4 tablespoons coarsely chopped salted roasted shelled pistachios


  1. Preheat grill and lightly oil rack.
  2. Rinse chicken and pat dry.
  3. Whisk together buttermilk, curry, and garlic in a shallow glass dish; season with salt and pepper.
  4. Add chicken, turning to coat, and marinate at room temperature, 15 minutes.
  5. Meanwhile, soak noodles in boiling water until softened, about 10 minutes.
  6. Drain and rinse under cold water; drain well.
  7. Toss together noodles,scallions, cucumber, chili sauce, juice, 2 tablespoons mint, and 2 tablespoons nuts; salt and pepper to taste, for noodle salad.
  8. Grill chicken over moderate heat, turning once, until cooked through and golden brown, 4 to 5 minutes depending on thickness of cutlets.
  9. Transfer to a cutting board and slice.
  10. Divide noodle salad among 6 serving bowls.
  11. Top with chicken and sprinkle with remaining 2 tablespoons mint and nuts.
  12. Serve with lime wedges and garnish with mint sprigs.
This article uses material from the "Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License