Vibrant salad with shredded chicken, crisp vegetables, rice noodles, and a tangy Vietnamese dressing.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (12.3 oz)
→ Noodles
02 - 7 oz dried rice vermicelli noodles
→ Vegetables
03 - 1 cup shredded red cabbage
04 - 1 cup shredded carrots
05 - 1 red bell pepper, thinly sliced
06 - 1 cucumber, julienned
07 - 3 spring onions, thinly sliced
08 - 1 cup bean sprouts
→ Herbs
09 - 1/2 cup fresh cilantro leaves
10 - 1/2 cup fresh mint leaves
11 - 1/4 cup fresh Thai basil leaves (optional)
→ Crunch & Garnish
12 - 1/3 cup roasted peanuts, roughly chopped
13 - 2 tablespoons fried shallots (optional)
→ Dressing
14 - 3 tablespoons fish sauce
15 - 2 tablespoons fresh lime juice
16 - 1 tablespoon rice vinegar
17 - 2 tablespoons light brown sugar
18 - 1 garlic clove, finely minced
19 - 1 small red chili, finely sliced (optional)
20 - 3 tablespoons water
# How to Make It:
01 - Cook rice vermicelli noodles according to package directions, then drain and rinse under cold water. Set aside.
02 - Bring a large pot of water to a boil. Add chicken breasts and simmer for 12 to 15 minutes until fully cooked. Remove from water, let cool slightly, then shred using two forks.
03 - Whisk together fish sauce, lime juice, rice vinegar, brown sugar, minced garlic, sliced chili (if using), and water in a small bowl until sugar dissolves.
04 - In a large mixing bowl, combine cooked noodles, shredded chicken, shredded cabbage, carrots, red bell pepper slices, julienned cucumber, sliced spring onions, and bean sprouts.
05 - Add cilantro, mint, and Thai basil leaves. Drizzle dressing over the salad and toss thoroughly to combine.
06 - Top salad with chopped roasted peanuts and fried shallots before serving immediately to preserve crunch.
