Cut the chicken tenderloins in half lengthwise so they are approximately 1/2 inch thick. In a large bowl, add the remaining ingredients (except the crushed peanuts) and stir together making a marinade. Add the chicken and toss together, coating evenly with the marinade. Cover and let marinate in the refrigerator for at least 1 hour. (Remove from the fridge 15 minutes before grilling.)
Cut the red cabbage in half. Remove the first 3 layers of cabbage from each cabbage half, being careful not to tear through the leaves. Separate the leaves and cut each cabbage "bowl" in half to make 6 cabbage "cups". (You will only need 5 cabbage cups and will have 1 cup leftover.) Chill in the refrigerator until ready to serve.
Trim off the ends of the cucumber and then cut into thirds. Use an apple corer to remove the core. Slice the cucumber in half lengthwise and then cut into thin slices, approximately 1/8 inch thick. Peel the shallots and then thinly slice. In a medium bowl, combine the rice vinegar, water, sugar, salt and pepper. Stir until the sugar is dissolved. Add the cucumbers and shallots and toss together. Cover the bowl and refrigerate until ready to serve.
Cover a large plate with the butter leaf lettuce. Place 5 red cabbage cups along the edge of the plate. Fill each cup with the cilantro, shredded carrots, bean sprouts and noodles. Fill the last cup with the marinated cucumbers. Sprinkle sesame seeds on top of the cucumbers. Place the grilled chicken in the center of plate and top with the crushed peanuts.
Refrigerate any leftovers and enjoy within 1-2 days.
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