Description
This salad features crisp veggies, bright, fresh herbs, and savory chicken on a bed of chewy, light rice noodles. Topped with a highly flavorful sweet and sour dressing, this salad can’t be beat.
Ingredients
Scale
Dressing
- 1/2 cup fish sauce
- 1/3 cup sugar
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 clove of garlic, minced
- 1 teaspoon chili garlic paste
Salad
- 1/2 pound dry rice noodles, vermicelli style
- 2 carrots, julienned (shredded)
- 6 scallions, white and light green parts sliced
- 1/2 red bell pepper, thinly sliced
- 1 cup English cucumber, thinly sliced
- 3 cups romaine lettuce, shredded
- 1/4 cup each fresh mint, basil and cilantro, chopped or torn
- 3–4 cups cooked chicken, I used leftover roasted chicken
- 1/2 cup peanuts or cashews, roughly chopped
- Sliced radishes, optional
Instructions
- Prepare the rice noodles according to the package directions. Rinse in a colander under cold water until the noodles are cool to the touch. Set aside. You can also make the noodles the day before and store in the fridge.
- Mix all of the dressing ingredients in a bowl or a jar until the sugar is dissolved. The dressing can also be made ahead and stored in the fridge for up to a week.
- Prepare the veggies and herbs and mix together in a large bowl.
- In your serving dish, layer the cooled rice noodles, veggies, herbs and chicken. Toss with 1/2 of the dressing or to taste.
- Serve in individual bowls topped with chopped nuts, sliced radishes and additional dressing on the side.
