Glazed Chicken and Szechuan Noodle Salad

Ingredients

• 1 tablespoon grated peeled fresh ginger
• 3 tablespoons hoisin sauce
• 1 teaspoon olive oil
• 1 teaspoon lower-sodium soy sauce
• 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
• Cooking spray
• 6 ounces uncooked udon noodles (thick, fresh Japanese wheat noodles) or whole-wheat linguine
• 1/4 cup bottled Szechuan sauce
• 1 tablespoon reduced-fat creamy peanut butter
• 2 teaspoons lower-sodium soy sauce
• 2 teaspoons fresh lime juice
• 1 cup matchstick-cut carrots
• 1/2 cup matchstick-cut green onions

Preparation

1. 1. Preheat grill to medium-high heat.
2. 2. Combine first 4 ingredients in a medium bowl; stir well. Add chicken; toss to coat.
3. 3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from grill; cover.
4. 4. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well. Combine Szechuan sauce, peanut butter, soy sauce, and juice in a large bowl, stirring with a whisk. Add noodles, carrots, and green onions; toss and serve immediately with chicken.