This Vietnamese chicken salad recipe is perfect to have when you are in live with Vietnamese cuisine. This is packed with fresh veggies that go well with the shredded chicken.
1mediumcucumberseeded and cut into 3-inch long matchsticks
2mediumcarrotspeeled and cut into 3-inch long matchsticks
1mediumred pepperseeded and cut into 3-inch long matchsticks
½smallred onionpeeled and cut as thinly as possible
Instructions
Sauce Instructions
Set aside all ingredients in a small bowl until smooth and creamy.
Salad Instructions
If using fresh chicken, then bring the stock to a boil in a large saucepan. Add the chicken and simmer for 12 to 15 minutes until the chicken is completely cooked. Remove chicken from pan, and set aside to cool. When cool, shred into bite-sized pieces.
If you used stock, cook vermicelli in the same, adding more water if necessary. Otherwise, start from here and cook vermicelli until al dente. Drain. Return pasta to pot and toss with 1 tablespoon of lime juice, 2 tablespoons of rice vinegar, and 1 teaspoon of peanut oil (which I didn’t have because peanut oil doesn’t seem to come in small bottles, and I don’t need a 1/2 gallon of it. I used canola)
Add vegetables, chicken, and pasta to assemble the salad into a large bowl. Pour peanut sauce over all and toss to combine.