Vietnamese Chicken & Noodle Salad
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.Advertisement
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.
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.
Make Ahead Tip: Prepare salad up to 8 hours in advance. Toss with peanuts just before serving.
Ingredient Note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. It can be found in the Asian section of large supermarkets and in Asian specialty markets
2 starch, 1 vegetable, 3 lean meat, 1/2 fat