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Vietnamese Chicken & Noodle Salad

Vietnamese Chicken & Noodle Salad Recipe

Adapted from Eating Well
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Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Vietnamese
Calories 374.1 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 4 ounces wide rice noodles
  • 1/2 cup rice wine vinegar
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar (to taste)
  • 3 cups napa cabbage, shredded
  • 1 English cucumber, halved, seeded and thinly sliced
  • 1 cup carrot, shredded
  • 1 cup fresh basil, slivered
  • 1/2 cup unsalted dry roasted peanuts, finely chopped

Instructions
 

  • Cook chicken in just enough water to cover and bring to a boil. Cover, reduce heat and simmer chicken is just done. When cool enough to handle shred into bite-size pieces.
  • Bring a large pot of water to boil and cook rice noodles until tender (6 to 8 minutes) Drain and rinse.
  • Combine vinegar, fish sauce and sugar and whisk until sugar dissolves. Add the chicken and rest of the ingredients and toss to combine.
  • Serve immediately.

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Nutrition

Serving: 340gCalories: 374.1kcalCarbohydrates: 37.9gProtein: 32.1gFat: 10.7gSaturated Fat: 1.7gCholesterol: 65.8mgSodium: 500.9mgFiber: 4.2gSugar: 5.6g
Keyword < 60 Mins, Asian, Chicken, Chicken Breast, Meat, Poultry
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