Vietnamese Salad with Chicken and Vermicelli
lime dressing

Name: Vietnamese Salad with Chicken and Vermicelli
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cloves Garlic; 1 inch Ginger; 2 Tbsp Brown sugar; 2 Tbsp Vinegar, rice; 4 Tbsp Fish sauce; 2 Limes, juice; 2 Tbsp Water; 1/2 tsp Red pepper flakes (opt); 2 Green onions, green parts only, minced; 1 lb Chicken, boneless breasts or thighs; 3 Tbsp Honey; 3 Tbsp Soy sauce, low-sodium; 3 oz Rice vermicelli noodles (find these in the ethnic aisle or sub soba or angel hair); 2 Carrots, small, grated; 1 Cucumbers, medium, matchsticks; 1 head Green lettuce, small, chopped; 1/4 cup Mint, fresh, chopped; 1 Tbsp Cooking oil; 1/2 cup Peanuts, roasted & unsalted; ~3/4 cup Vietnamese dressing with lime (ingredients listed separately)

Active: 30 min Total: 45 min

Original GF Paleo Vegetarian

Vietnamese Salad with Chicken and Vermicelli

Vietnamese noodle salads are distinctive for their clean, fresh flavors and the lightly sweet dressings that gather in the bottom of the bowl. We add marinated chicken and roasted peanuts for a one-bowl dinner that packs tons of flavor!

Ingredients

Metric

Servings:

Vietnamese Dressing with Lime:

Garlic - 2 cloves
Ginger - 1 inch
Brown sugar - 2 Tbsp
Vinegar, rice - 2 Tbsp
Fish sauce - 4 Tbsp
Limes, juice - 2
Water - 2 Tbsp
Red pepper flakes (opt) - 1/2 tsp
Green onions, green parts only - 2 , minced

Chicken and Vermicelli Salad:

Chicken, boneless breasts or thighs - 1 lb
Honey - 3 Tbsp
Soy sauce, low-sodium - 3 Tbsp
Rice vermicelli noodles (find these in the ethnic aisle or sub soba or angel hair) - 3 oz
Carrots, small - 2 , grated
Cucumbers, medium - 1 , matchsticks
Green lettuce, small - 1 head , chopped
Mint, fresh - 1/4 cup , chopped
Cooking oil - 1 Tbsp
Peanuts, roasted & unsalted - 1/2 cup
Vietnamese dressing with lime (ingredients listed separately) - ~3/4 cup

Prep

Marinate chicken - Cut chicken into 1” (2.5 cm) cubes. Combine honey and soy sauce and pour over chicken pieces. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
Make dressing - Mince 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 - Cook according to package instructions. (Can be done up to 3 days ahead)
Carrots / Cucumbers - Prep as directed. (Can be done up to 3 days ahead)
Lettuce / Mint / Green onions - Prep as directed.

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Make

Heat a wok or saute pan over medium-high heat. Add oil. Use a slotted spoon to transfer chicken to hot pan. (Reserve marinade.) Saute until chicken is nearly cooked through, 4 to 5 minutes. Add remaining marinade and cook until marinade reduces and coats chicken, ~2 minutes.
Whisk dressing and sprinkle green onions over the top.
Assemble salads by combining lettuce, noodles, carrots, cucumbers and chicken in serving bowls. Top with mint and peanuts. Pour dressing over salad just before serving. Enjoy!

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