Use a spray bottle filled with three parts water and one part distilled vinegar to banish bacteria from smooth-skinned produce like apples.
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Thai Noodle Salad With Banana Peanut Dressing
1 pkg. (8 to 12 oz.) thin rice noodles
Prepare noodles according to package directions. Cool; store in cold ice water until ready to use.
4 boneless, skinless chicken breast halves
Broil or grill chicken 20 to 25 minutes or until chicken is no longer pink in center, turning chicken over halfway through cooking. Cut chicken into 1/2-inch wide strips.
Line 4 to 6 individual plates or large platter with lettuce. Top with chilled rice noodles and drizzle with dressing. Arrange sliced chicken breasts, banana slices, cucumber and red onions over noodles. Sprinkle with almonds, if desired. Drizzle with remaining dressing, as desired.
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