This is a nice change of pace main dish salad. It is adapted from a recent recipe in Fine Cooking magazine. I added several additional ingredients and changed the formula for the dressing as well. The spinach, water chestnuts, cilantro, cashews, peanut oil, tangerine juice and rice wine vinegar were not included in the original. The original used chicken thighs which I changed to breasts.
The chicken and rice noodles can be served hot or cold depending on your preference. I chose cold.
For a wine I selected a Fenestra 2012 Arro Seco Riesling. Chilled it has flavors of pineapple, peach and spice. It has good body and a lingering finish. It is clean and crisp not overly sweet like many Rieslings.
In a large bowl stir vinegar, sugar, chilies, salt/pepper and tangerine juice together until the sugar is dissolved. Slowly whisk in the peanut oil until the dressing is emulsified. Dressing can be made ahead of time and refrigerated.
Assemble all of the salad greens and vegetables except the cashews and cilantro in large bowls for serving. Salad components can be prepared ahead of time and refrigerated.
Cook rice noodles according to package directions. Rinse thoroughly under cold water. Noodles can be used hot or cold. I chose cold.
Grill chicken breast on a hot grill until done. About 10 minutes total depending on the thickness of the breasts. Chicken can be used hot or cold. I chose cold.
Drizzle sesame oil over salad bowls. Add more to taste if desired.
Slice chicken breasts and place on salads.
Top salads with rice noodles.
Serve dressing, cashews and cilantro table side. Salads are ready for service.