You are here: Home » Recipes » Simple Vietnamese Chicken Salad with Fresh Lime Dressing Simple Vietnamese Chicken Salad with Fresh Lime Dressing Recipe by Merrycarol Yield 4 servings PrintEmail Ingredients 6 ounces thin rice stick noodles1 pound boneless, skinless, chicken breasts, cut 1-inch crosswise strips1/4 cup soy sauce1/4 cup sweet cooking sake1 1/2 tablespoons chopped garlic1/2 teaspoon crushed red pepper flakes1/2 cup fresh lime juice3 tablespoons fish sauce2 tablespoons soy sauce1/4 cup granulated sugar plus 1 1/2 T to desired sweetness1 tablespoon crushed fresh garlic1 teaspoon sesame seed oil1 teaspoon finely grated lime zest1/4 teaspoon crushed red pepper flakes4 cups Romaine lettuce, chopped2 cups shredded carrots, (package from grocery store)1/4 cup chopped green onions1/4 cup chopped fresh basil leaves2 tablespoons minced mint leaves1/4 cup toasted almond slivers1 tablespoon black sesame seeds Instructions 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.