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Vietnamese Grilled Chicken Salad - Living

Make Vietnamese Grilled Chicken Salad - Martha Stewart Living at home with Rice Vermicelli Or Somen Noodles, Dried Red Chile Pepper Coarsely Chopped Or, Red Pepper Flakes, Sugar, and Fresh Lime Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/3 lb
• 1
• 1/4 tsp
• 1 tbsp
• 1 tbsp
• 5 tbsp
• 2 tbsp
• 2
• 1
• 1/2 head
• 1/2 cup
• 2
• 2 tsp
• Salt Amp Freshly Ground Pepper
• 1/2 cup
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Meanwhile, in a small bowl, combine chopped chile pepper or red-pepper flakes, sugar, lime juice, 2 T of the vinegar, and fish sauce.

2. 2

   Stir well to dissolve sugar.

3. 3

   Set aside.

4. 4

   Bring a pot of lightly salted water to a boil.

5. 5

   Drain vermicelli and add to boiling water; cook for 2 minutes.

6. 6

   If using somen, add dry noodles to boiling water and cook for 3 minutes.

7. 7

   Drain noodles and transfer to a bowl of cold water.

8. 8

   Set aside.

9. 9

   Peel carrots and, using a sharp zester, cut into long, thin threads.

10. 10

    Use a vegetable peeler to "peel" entire cucumber into long, thin strips.

11. 11

    Cut strips lengthwise into thinner strips, about 1/4 inch wide.

12. 12

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

13. 13

    Remove tenderloin (meat attached to underside of breast) from chicken breasts; save for another use.

14. 14

    Place breasts between 2 pieces of plastic wrap.

15. 15

    Heat grill or grill pan and brush with oil.

16. 16

    Season chickcn on both sides with salt and pepper, and grill until cooked through and juices run clear, about 4 minutes per side.

17. 17

    Remove from grill and allow to sit for 1 to 2 minutes.

18. 18

    Drain noodles well.

19. 19

    Divide salad mixture among 4 plates.

20. 20

    Top each with a quarter of the noodles.

21. 21

    Slice chicken breasts lengthwise into 1/2-inch-thick strips and place on salads.

22. 22

    Set out fish-sauce mixture, mint and cilantro leaves, and chopped peanuts in separate bowls, for dressing and garnishing individual salads.

23. 23

    Martha Stewart Living/August/94 Scanned & fixed by Di Pahl

24. 24

    Feb 4, 1997.