Vietnamese Chicken Salad
with vermicelli / carrots / cucumbers / lime dressing

Name: Vietnamese Chicken Salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 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 breasts, boneless and skinless, sliced; 3 Tbsp Honey; 3 Tbsp Tamari; 1 Tbsp Oil, cooking; 3 oz Noodles, thin rice vermicelli (find these in the ethnic food aisle or sub soba or gluten-free spaghetti); 5 oz Carrots, matchsticks (look for pre-shredded); 8 oz Cucumbers, matchsticks; 1 head Green lettuce, small, chopped; 8 leaves Mint, fresh, chopped; 1/2 cup Peanuts, roasted and unsalted; ~3/4 cup Vietnamese dressing with lime (ingredients listed separately)

Active: 40 Total: 60

Original GF Paleo Vegetarian

We featured a vermicelli chicken salad in July 2015 and our community loved the fresh flavors in the hot summer months. This revised version gives you the option to make extra salad components and turn them into summer rolls on Wednesday so you'll spend even less time in the kitchen this week.

Ingredients

Metric

Servings:

Vietnamese Dressing with Lime:

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

Vietnamese Marinated Chicken:

Chicken breasts, boneless and skinless - 1 lb , sliced
Honey - 3 Tbsp
Tamari - 3 Tbsp
Oil, cooking - 1 Tbsp

Vietnamese Salad:

Noodles, thin rice vermicelli - 3 oz (find these in the ethnic food aisle or sub soba or gluten-free spaghetti)
Carrots - 5 oz , matchsticks (look for pre-shredded)
Cucumbers - 8 oz , matchsticks
Green lettuce, small - 1 head , chopped
Mint, fresh - 8 leaves , chopped
Peanuts, roasted and unsalted - 1/2 cup
Vietnamese dressing with lime (ingredients listed separately) - ~3/4 cup

Prep

Marinate chicken - (Double if making Wednesday's dinner.) Cut chicken into 1” (2.5 cm) cubes. Combine honey and tamari and pour over chicken pieces. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
Make dressing - Grate ginger. Combine with sugar, vinegar, fish sauce, lime juice, water and red pepper flakes (if using). (Can be done up to 5 days ahead)
Cook rice noodles - (Double if making Wednesday's dinner.) Cook according to package instructions. If not using right away, rinse noodles under cool water and store in an airtight container. (Can be done up to 3 days ahead)
Carrots / Cucumbers - Prep as directed and store in one container. (Can be done up to 3 days ahead)
Lettuce / Mint / Green onions - Prep as directed. Reserve green parts of green onions and discard white parts (or use for another recipe).

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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, reserving 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. (If doubled, remember to reserve half the cooked chicken for Wednesday.)
Whisk dressing and sprinkle green onions over the top.
Assemble salads by combining lettuce, noodles, cucumbers, carrots and chicken in serving bowls. (If noodles and chicken were doubled, remember to save half for Wednesday.) Top with mint and peanuts. Pour dressing over salad just before serving and toss well. Enjoy!

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