Vietnamese Chicken Salad

Ingredients

• 5½ oz rice noodles
• 2 carrots
• 1 cucumber
• 2 lb chicken breasts
• 3½ oz radish
• 1 red onion
• ½ bunch mint
• 1¾ oz peanuts (optional)
• 1 red chili
• 1 lime
• 3 tbsp fish sauce
• 3 tbsp soy sauce
• 3 tbsp sesame oil

Steps

1. Cook chicken breasts by poaching or grilling, then shred or dice.
2. Prepare the dressing by whisking together lime zest and juice, fish sauce, soy sauce, sesame oil, and chopped red chili in a large bowl.
3. Cook rice noodles according to package instructions, then drain and add to the dressing bowl.
4. Using a vegetable peeler, create long strips of carrot and cucumber, discarding cucumber seeds.
5. Add shredded chicken, carrot and cucumber strips, sliced radishes, sliced red onion, and fresh mint to the bowl with noodles and dressing.
6. Toss all ingredients well to coat evenly with the dressing.
7. Garnish with peanuts before serving, if desired.