Thai Chicken Salad

Ingredients

• VINAIGRETTE

  • 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

• SALAD

  • 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