Simple Vietnamese Chicken Salad with Fresh Lime Dressing
- Yield 4 servings
- 6 ounces thin rice stick noodles
- 1 pound boneless, skinless, chicken breasts, cut 1-inch crosswise strips
- 1/4 cup soy sauce
- 1/4 cup sweet cooking sake
- 1 1/2 tablespoons chopped garlic
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup fresh lime juice
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1/4 cup granulated sugar plus 1 1/2 T to desired sweetness
- 1 tablespoon crushed fresh garlic
- 1 teaspoon sesame seed oil
- 1 teaspoon finely grated lime zest
- 1/4 teaspoon crushed red pepper flakes
- 4 cups Romaine lettuce, chopped
- 2 cups shredded carrots, (package from grocery store)
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons minced mint leaves
- 1/4 cup toasted almond slivers
- 1 tablespoon 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.