SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Vietnamese Chicken & Noodle Salad

http://www.eatingwell.com/recipes/vietnamese_chicken_noodle_salad.html

From EatingWell:  The EatingWell Healthy in a Hurry Cookbook (2006)

Fish sauce is the soy sauce of Southeast Asia—more pungent at first blush but very aromatic and malleable when combined with other flavors, like the chicken, vegetables and peanuts in this light, refreshing salad.

4 servings, 2 1/2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat and gently simmer until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred into bite-size strips.
  2. Meanwhile, bring a large pot of water to a boil. Stir in rice noodles and cook until just tender, 6 to 8 minutes, or according to package directions. Drain and rinse under cold water.
  3. Whisk vinegar, fish sauce and sugar to taste in a large bowl until the sugar is dissolved. Add the chicken, noodles, cabbage, cucumber, carrot, basil and peanuts; toss to combine. Serve immediately.

Nutrition

Per serving : 402 Calories; 12 g Fat; 2 g Sat; 5 g Mono; 63 mg Cholesterol; 44 g Carbohydrates; 31 g Protein; 5 g Fiber; 667 mg Sodium; 454 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 3 lean meat, 1/2 fat

Tips & Notes