Grilled Chicken Teriyaki With Udon Noodle Salad recipes

Ingredients

• 2 whole (approx. 2 lb) Free range chicken breasts, boneless, skin-on
• 3 (approx. 1 1/2 lb) Free range chicken thighs, boneless, skin-on
• 1 1/2 c Soy Vay® Veri Veri Teriyaki®
• Black pepper, freshly ground to taste
• 2 Serrano chilies, medium, rough chop with seeds
• 3/4 c Cilantro, fresh (leaves only)
• 1/2 c Italian Parsley, fresh (leaves only)
• 2 tsp Shallot, chopped
• 2 tsp Ginger, fresh, peeled / chopped
• 1 tsp Garlic, fresh, chopped
• 1 tsp Kosher salt
• 1/2 tsp Black Pepper, freshly ground
• 4 Tbsp Rice vinegar
• 1 Tbsp Sesame oil, toasted
• 1 c Olive oil, extra virgin
• 1 package (9.5 oz.) Udon Noodles
• 1 c English cucumber, peeled, seeds removed, julienne cut
• 2 c Savoy cabbage, thinly sliced
• 1/4 c Scallions, thinly sliced on bias
• 3/4 c Red bell pepper, julienne cut
• 3/4 c Carrot, shredded
• 1 recipe Herb dressing
• 1/2 c Slivered almonds, toasted

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