A vibrant salad with shredded chicken, crunchy veggies, rice noodles, and zesty Vietnamese-inspired dressing.
# Ingredients:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 12 oz)
→ Noodles
02 - 7 oz dried rice vermicelli noodles
→ Vegetables
03 - 1 cup shredded red cabbage
04 - 1 cup shredded carrots
05 - 1 medium red bell pepper, thinly sliced
06 - 1 medium cucumber, julienned
07 - 3 spring onions, thinly sliced
08 - 1 cup bean sprouts
→ Herbs
09 - ½ cup fresh cilantro leaves
10 - ½ cup fresh mint leaves
11 - ¼ cup fresh Thai basil leaves (optional)
→ Crunch & Garnish
12 - ⅓ cup roasted peanuts, roughly chopped
13 - 2 tablespoons fried shallots (optional)
→ Dressing
14 - 3 tablespoons fish sauce
15 - 2 tablespoons fresh lime juice
16 - 1 tablespoon rice vinegar
17 - 2 tablespoons light brown sugar
18 - 1 garlic clove, finely minced
19 - 1 small red chili, finely sliced (optional)
20 - 3 tablespoons water
# Directions:
01 - Cook rice vermicelli noodles following package directions. Drain and rinse with cold water. Set aside.
02 - Bring a pot of water to a boil. Add chicken breasts and simmer for 12 to 15 minutes until cooked through. Remove, allow to cool briefly, then shred using two forks.
03 - Whisk together fish sauce, lime juice, rice vinegar, brown sugar, minced garlic, sliced chili (if desired), and water until sugar dissolves completely.
04 - In a large bowl, mix noodles, shredded chicken, shredded cabbage, carrots, bell pepper, cucumber, spring onions, and bean sprouts.
05 - Incorporate cilantro, mint, and Thai basil leaves. Drizzle the dressing over the salad and toss thoroughly to evenly combine all components.
06 - Sprinkle chopped peanuts and fried shallots on top before serving.
