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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1/3 pound rice vermicelli or somen noodles 1 dried red chile pepper, coarsely chopped, or 1/4 teaspoon red-pepper flakes 1 tablespoon sugar 1 tablespoon fresh lime juice 5 tablespoons rice-wine vinegar 2 tablespoons fish sauce 2 large carrots 1 large cucumber, peeled if waxy 1/2 head Chinese cabbage, leaves separated and coarsely chopped (about 4 cups) 1/2 head Boston lettuce, coarsely chopped (about 2 cups) 1/2 cup bean sprouts 2 whole boneless and skinless chicken breasts (4 halves) 2 teaspoons canola or vegetable oil Salt and freshly ground pepper 1/2 cup fresh mint leaves 1/2 cup cilantro leaves 1/4 cup lightly salted roasted peanuts, coarsely chopped

Cook’s Notes Fish sauce is available in the international-foods section of many supermarkets.

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1/3 pound rice vermicelli or somen noodles 1 dried red chile pepper, coarsely chopped, or 1/4 teaspoon red-pepper flakes 1 tablespoon sugar 1 tablespoon fresh lime juice 5 tablespoons rice-wine vinegar 2 tablespoons fish sauce 2 large carrots 1 large cucumber, peeled if waxy 1/2 head Chinese cabbage, leaves separated and coarsely chopped (about 4 cups) 1/2 head Boston lettuce, coarsely chopped (about 2 cups) 1/2 cup bean sprouts 2 whole boneless and skinless chicken breasts (4 halves) 2 teaspoons canola or vegetable oil Salt and freshly ground pepper 1/2 cup fresh mint leaves 1/2 cup cilantro leaves 1/4 cup lightly salted roasted peanuts, coarsely chopped

Directions

Soak vermicelli, if using, in a bowl of cold water for 15 minutes. Meanwhile, in a small bowl, combine chopped chile pepper or red-pepper flakes, sugar, lime juice, 2 tablespoons of the vinegar, and fish sauce. Stir well to dissolve sugar. Set aside.

Bring a pot of lightly salted water to a boil. Drain vermicelli and add to boiling water; cook for 2 minutes. If using somen, add dry noodles to boiling water and cook for 3 minutes. Drain noodles and transfer to a bowl of cold water. Set aside.

Peel carrots and, using a sharp zester, cut into long, thin threads. Use a vegetable peeler to “peel” entire cucumber into long, thin strips. Cut strips lengthwise into thinner strips, about 1/4 inch wide.

Combine carrots, cucumber, cabbage, lettuce, and bean sprouts in a mixing bowl and toss with remaining vinegar. Set aside.

Remove tenderloin (meat attached to underside of breast) from chicken breasts; save for another use. Place breasts between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer or cleaver, pound breasts 1/4 inch thick.

Heat grill or grill pan and brush with oil. Season chicken on both sides with salt and pepper, and grill until cooked through and juices run clear, about 4 minutes per side. Remove from grill and allow to sit for 1 to 2 minutes.

Drain noodles well. Divide salad mixture among 4 plates. Top each with a quarter of the noodles. Slice chicken breasts lengthwise into 1/2-inch-thick strips and place on salads. Set out fish-saucemixture, mint and cilantro leaves, and chopped peanuts in separate bowls, for dressing and garnishing individual salads.

Cook’s Notes Fish sauce is available in the international-foods section of many supermarkets.

Cook’s Notes

Fish sauce is available in the international-foods section of many supermarkets.

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 Add Rating & Review

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All Reviews for Vietnamese Grilled Chicken Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Vietnamese Grilled Chicken Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest