Terrific Thai Chicken Salad
|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|
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.