- Preheat grill to 400°F.
- In a large bowl, stir vinegar, sugar, chilies, and salt until dissolved; set aside 2 tablespoons of dressing.
- Add carrots and onions to remaining dressing and toss.
- Pat chicken dry; generously season with salt and pepper.
- Grill chicken until cooked through, about 10 minutes.
- Remove from grill and let rest.
- Add noodles, cabbage, pear and sesame oil, to onion and carrot mixture, toss well.
- Transfer to serving platter.
- Top salad with thin slices of grilled chicken; drizzle with reserved dressing and garnish with peanuts.
Makes 4 servings.
Approximate Nutrient Analysis per serving:
430 calories, 13 g fat, 2.5 g saturated fat, 110 mg cholesterol, 850 mg sodium, 53 g carbohydrate, 6 g fiber, 19 g sugar, 26 g protein
