Vietnamese Salad with Chicken and Vermicelli
with lime dressing

Name: Vietnamese Salad with Chicken and Vermicelli
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 tsp Ginger, grated; 2 Tbsp Brown sugar; 2 Tbsp Vinegar, rice; 4 Tbsp Fish sauce; 2 Limes, juice of; 2 Tbsp Water; 1/2 tsp Red pepper flakes (opt); 2 lbs Chicken breasts, boneless and skinless, thinly sliced; 2 Tbsp Honey; 4 Tbsp Soy sauce, low-sodium; 2 Tbsp Oil, cooking; 6 oz Noodles, thin rice vermicelli (enough for 2 nights; find these in the ethnic food aisle or sub soba or spaghetti); 5 oz Carrots, matchsticks (look for pre-shredded); 8 oz Cucumbers, matchsticks; 1 head Lettuce, green and small, chopped; 8 leaves Mint, fresh, chopped; ~2 cups Vietnamese Chicken (ingredients listed separately); 1/2 cup Peanuts, roasted and unsalted

Active: 35 Total: 65

Original GF Paleo Vegetarian

Vietnamese Salad with Chicken and Vermicelli

Vietnamese noodle salads are distinctive for their clean, fresh flavors and the light, tart dressings that gather in the bottom of the bowl. This version, which is a favorite of our community members, includes marinated chicken and peanuts for a one-bowl dinner that packs tons of flavor!
Smarts: We've given you all of the instructions in tonight's meal to make the chicken and noodles you need for two nights. Just make sure that you set half of those elements aside for Wednesday's summer rolls.

Ingredients

Metric

Servings:

Vietnamese Dressing with Lime:

Garlic - 2 cloves , chopped
Ginger - 1 tsp , grated
Brown sugar - 2 Tbsp
Vinegar, rice - 2 Tbsp
Fish sauce - 4 Tbsp
Limes - 2 , juice of
Water - 2 Tbsp
Red pepper flakes (opt) - 1/2 tsp

Vietnamese Chicken (for 2 nights):

Chicken breasts, boneless and skinless - 2 lbs , thinly sliced
Honey - 2 Tbsp
Soy sauce, low-sodium - 4 Tbsp
Oil, cooking - 2 Tbsp

Chicken and Vermicelli Salad:

Noodles, thin rice vermicelli - 6 oz (enough for 2 nights; find these in the ethnic food aisle or sub soba or spaghetti)
Carrots - 5 oz , matchsticks (look for pre-shredded)
Cucumbers - 8 oz , matchsticks
Lettuce, green and small - 1 head , chopped
Mint, fresh - 8 leaves , chopped
Vietnamese Chicken (ingredients listed separately) - ~2 cups
Peanuts, roasted and unsalted - 1/2 cup

Prep

Marinate chicken - (This makes enough for 2 nights.) Thinly slice chicken. Combine honey and soy sauce and pour over chicken. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
Make dressing - Chop garlic. Grate ginger. Combine garlic, ginger, sugar, vinegar, fish sauce, lime juice, water, and red pepper flakes (if using). (Can be done up to 5 days ahead)
Cook rice noodles - (This makes enough for 2 nights.) Cook according to package instructions. If making ahead, store in cold water in the refrigerator to minimize sticking. (Can be done up to 3 days ahead)
Carrots (if not pre-shredded) / Cucumbers - Prep as directed and combine. (Can be done up to 3 days ahead)
Lettuce / Mint - Prep as directed.

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Make

Drain marinade off chicken (discard marinade). Season chicken with some salt and pepper.
Heat a wok or saute pan over medium heat. Add oil and then chicken to heated oil. Saute until chicken is cooked through, 4 to 5 minutes.
Before assembling salads, reserve half the chicken and noodles for Wednesday night. (Note: store noodles in cold water in the refrigerator to minimize sticking.)
Assemble salads by combining lettuce, noodles, carrots, cucumbers, and chicken in serving bowls. Whisk dressing and pour over salad. Toss everything to combine. Top with mint and peanuts. Enjoy!

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