Leftovers {Udon Noodle Salad with Mango-Sesame Grilled Chicken}

While I love to cook - a lot- I do appreciate a good leftover. I especially love when the leftovers are used as a component in a totally new dish. This is a way to use things up without "leftover" becoming a dirty word.

My cooking club met the other night and the menu focused on Asian-inspired flavors. We made the pork dumplings discussed previously here, and featured two entrees: Hoisin Glazed Skirt Steak with Red Pepper Slaw and Mango Marinated Grilled Chicken and Vegetables. These are two dishes that my family loves and are rather quick to prepare and as the cooking portion of each dish takes place on the grill, they are perfect Summer dishes - keeping the kitchen cool and keeping El Syd busy as Grill Man. 

In addition to the good company, conversation, meal and wine, cooking class provides some tasty leftovers. So, for lunch the following day, my dear daughter and I whipped up this noodle salad using some of the grilled chicken and the marinade/dressing.  What resulted is a light, summery, cold salad that is a perfect lunch selection.


Udon Noodle Salad with Mango-Sesame Grilled Chicken(adapted from Bon Appetit)

Mango-Sesame Dressing 

• 3/4 cup canola oil
• 3/4 cup Mango-Jalapeno sauce (see here for recipe)
• 6 tablespoons unseasoned rice vinegar
• 6 3/4 teaspoons soy sauce
• 1 1/2 tablespoons roasted sesame oil
• 1 1/2 teaspoons Dijon mustard

1. Combine all ingredients in a deep jar, or bowl. Blend well with immersion blender until smooth. (Alternately, you can use a standard blender if you like to deal with all that mess - or don't have an immersion blender - but if you don't, you really should.)

Note- This can be made ahead and kept refrigerated for one week. Also, if you haven't made the Mango-Jalapeno sauce (you should) you can use 3/4 of a cup of Major Grey's Mango Chutney and add 3 cloves of garlic, peeled & 1 1/2 teaspoons crushed red pepper flakes.

Grilled Chicken 

• 2 boneless skinless chicken breasts (pounded to even out thickness, but not pounded super thin)
• 4 Tbsp Mango-Sesame Dressing

1. Brush chicken breasts with dressing and allow to marinate at least 30 minutes (at room temp) or overnight (in the fridge)
2. Prepare grill to a med-high heat. Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let chicken rest 5 to 10 minutes so that the juices can redistribute. (Chicken can be wrapped and chilled at this point for use in the salad later.) 

Udon Noodle Salad with Mango-Sesame Grilled Chicken

• 12 ounces snow peas, strings removed 
• 1 8- to 9-ounce package fresh udon noodles
• 1 tablespoon roasted sesame oil
• 2 grilled chicken breast halves, cubed
• 6 green onions, thinly sliced
• 1 cup Mango-Sesame Dressing
• Toasted sesame seeds (optional)

1. Cook snap peas in boiling  water until crisp-tender about 3 minutes. Transfer to bowl.
2. Return water to boil. Add noodles. Cook until tender but firm,  as directed on package. Drain; rinse under cold water until cool. Transfer to large bowl.
3. Toss the noodles with the sesame oil to keep them from sticking together. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat (You won't need the whole cup of dressing - I actually did more of a drizzle over the individual servings, but you can choose depending upon the particulars of how you're serving.)  Top with toasted sesame seeds, if desired.

This would be a great way to use any leftover grilled chicken or even store-made rotisserie chicken and if you don't have any leftover, go ahead and grill some up  - it only takes a few short minutes to make it happen.

Happy Cooking!

sld

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