Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad

I was craving an Asian-inspired salad and found this recipe I made some time ago. It hit the spot. This would, actually, be a wonderful summer-time salad as you can make everything ahead, grill the chicken outside at the last minute, and keep your kitchen cool. Simple ingredients (you can usually find the noodles in your local supermarket), most of which I usually have on hand. I cut the original recipe in half, so the below amounts made two good servings.

GRILLED CURRIED CHICKEN CUTLETS OVER ASIAN RICE-NOODLE SALAD


1/2 lb chicken cutlets or chicken breasts
1/4 cup + 2 Tbsp well-shaken buttermilk
1 tsp curry powder
1/2 Tbsp finely chopped garlic

4 oz Asian medium rice-flour noodles (banh pho), broken in half
4 cups boiling water
2 scallions (green parts only) cut into 2" thin strips
1/3 English cucumber or 1-2 pickling cucumbers, seeded if you like, and cut into cubes or matchsticks
1/2 red pepper, cut into thin strips
2-4 Tbsp Asian sweet chili sauce (depending on how much heat you like)
2 Tbsp fresh lime just, plus a few wedges for garnish
4 Tbsp coarsely chopped fresh mint leaves, plus sprigs for garnish
2-4 Tbsp coarsely chopped pistachios or peanuts

Preheat grill and lightly oil or spray rack. Rince chicken and pat dry. Whisk together buttermilk, curry, and garlic in a shallow glass dish; season with S&P. Add chicken, turning to coat, and marinade at room temperature, 15 minutes

Meanwhile, bring water to boil. Turn heat off and add noodles. Let noodles sit in hot water (covered) 10-15 or until noodles are tender. Drain and rinse under cold water; drain well. Toss together noodles, scallions, cucumbers, peppers, chili sauce, lime juice, 2 Tbsp mint and 1-2 Tbsp nuts, S&P to taste, for noodle salad (this mixture could sit for several hours...refrigerated...until ready to grill chicken).

Grill chicken over moderate heat until cooked through, turning once, 4-5 minutes for cutlets, more for a full chicken breast. Transfer to a cutting board and slice. Divide noodle salad between 2 bowls or plates. Top with chicken and sprinkle with remaining mint and nuts. Serve with lime wedges and garnish w/mint sprigs.