Simple Vietnamese Chicken Salad with Fresh Lime Dressing
- Yield: 4 servings
- 6ounces thin rice stick noodles
- 1pound boneless, skinless, chicken breasts, cut 1-inch crosswise strips
- 1/4cup soy sauce
- 1/4cup sweet cooking sake
- 1 1/2tablespoons chopped garlic
- 1/2teaspoon crushed red pepper flakes
- 1/2cup fresh lime juice
- 3tablespoons fish sauce
- 2tablespoons soy sauce
- 1/4cup granulated sugar plus 1 1/2 T to desired sweetness
- 1tablespoon crushed fresh garlic
- 1teaspoon sesame seed oil
- 1teaspoon finely grated lime zest
- 1/4teaspoon crushed red pepper flakes
- 4cups Romaine lettuce, chopped
- 2cups shredded carrots, (package from grocery store)
- 1/4cup chopped green onions
- 1/4cup chopped fresh basil leaves
- 2tablespoons minced mint leaves
- 1/4cup toasted almond slivers
- 1tablespoon black sesame seeds
- Bring 3-quarts water to a boil, cook noodles for 10 minutes or until soften. Rinse in cold water and drain immediately. Place chicken and marinade ingredients into a large sealable plastic bag. Shake and set aside while preparing other elements of the salad.
- Mix all dressing ingredients in a pourable bowl, astir until sugar has dissolved, and set aside.
- Grill or sauté the chicken over medium heat, for about 4-6 minutes per each side or until no longer pink. Shred chicken.
- Arrange the noodles in the center of a large serving bowl. Add carrots, lettuce, onions, mint, and basil in separate concentric circles on top. Place chicken on top of noodles and sprinkle with almonds and black sesame seeds. Serve with dressing. Yields: 4 servings.