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Terrific Thai Chicken Salad

fast.cook's picture
Ingredients
  Skinless chicken breasts 4 , boned
  Rice vermicelli 4 Ounce
  Seedless cucumber 1⁄2 Medium, half cut into thin 2-inch, 5 centimeter strips
  Red bell pepper 1 Large, cut into thin strips
  Chopped fresh basil/Chopped fresh mint 1⁄4 Cup (4 tbs)
  Fish sauce 1⁄4 Cup (4 tbs)
  Lime juice 3 Tablespoon, freshly squeezed
  Packed brown sugar 2 Tablespoon
  Minced ginger root 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Oriental chili paste 1⁄2 Teaspoon
Directions

1. In a large saucepan, bring 2 cups (500 mL) lightly salted water to a boil; reduce heat to medium-low. Add chicken; poach for 13 to 15 minutes, turning halfway through, until no longer pink inside. Let cool in broth. Debone chicken; cut into 1 1/2-inch (4 cm) strips.
2. In a bowl cover vermicelli with hot water; let stand 3 minutes or until softened. Drain well. In a bowl combine chicken, vermicelli, cucumber, red pepper and basil.
3. Dressing: In a bowl combine fish sauce, lime juice, brown sugar, ginger, garlic and chili paste. Just before serving, pour over chicken mixture; toss well. Serve salad on platter lined with lettuce; garnish with additional basil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Ingredient: 
Chicken
Interest: 
Quick

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