Vietnamese Chicken Salad

Nutritional Information
(per serving)

Calories	330
Total Fat	4g
Saturated Fat	1g
Cholesterol	72mg
Sodium	1,985mg
Total Carbohydrate	44g
Dietary Fiber	4g
Sugars	--
Protein	30g
Calcium	--

James Baigrie

Serves: 4

Prep Time: 20 min

Ingredients

• 1/2 package(s) (7 to 8.8 ounces) vermicelli rice noodles
• 1/3 cup(s) Asian fish sauce
• 3 tablespoon(s) brown sugar
• 2 tablespoon(s) fresh lime juice
• 1 clove(s) (small) garlic, crushed with press
• 1 pound(s) chicken breast tenders
• 1/4 cup(s) water
• 1/2 head(s) iceberg lettuce, thinly silced
• 2 medium carrots, shredded
• 2 small Kirby (pickling) cucumbers, shredded
• 1/2 cup(s) (loosely packed ) fresh mint leaves, chopped
• 1/4 cup(s) unsalted roasted peanuts, chopped (optional)

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Directions

1. Prepare outdoor grill for direct grilling over medium heat.
2. Heat medium covered saucepan of water to boiling over high heat. Add rice noodles and cook as label directs; drain.
3. In small bowl, combine fish sauce, sugar, lime juice, and garlic. Transfer 3 tablespoons fish-sauce mixture to medium bowl; add chicken and toss to coat. Stir water into remaining fish-sauce mixture.
4. Place chicken on hot grill rack and cook 5 to 6 minutes or just until chicken loses its pink color throughout, turning over once. Transfer chicken to cutting board; cut into 1-inch chunks.
5. Divide noodles among 4 large dinner plates. Top with lettuce, carrots, cucumber, mint, chicken, and, if using, peanuts; drizzle with remaining fish-sauce mixture.