Chicken Satay Salad

Submitted by Kim A. Heaphy

"Now I am not a big salad fan, especially during the Ontario cold winters but this is a salad that I can eat year round. Warm marinaded chicken or shrimp served over a bed of vermicelli, greens and shredded vegetables that has been lightly drizzed with or tossed with a flavourful dressing. This recipe is great when served with either the Spicy Sweet-And-Sour Dipping Sauce (Recipe #414410) or Kim's Satay Sauce (Recipe #414414). Also, use organic carrots for better flavour!"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 1⁄4 cup fish sauce
• 2 tablespoons fresh lemongrass, minced
• 1 large garlic clove, minced
• 1 1⁄2 lbs boneless chicken breasts (or shrimp)
• 1 1⁄2 lbs vermicelli
• 5 carrots
• 2 1⁄2 cups boston lettuce leaves, coarsely shredded
• 1 1⁄2 cups bean sprouts, rinsed and drained
• 1 tablespoon canola oil (or safflower oil)
• 3 tablespoons fresh cilantro, minced

directions

1. Combine the first three ingredients in a bowl. Cut the chicken breast into very thin slices, about 1/6 of an inch thick. Add the chicken (or shrimp) to the marinade and cover with plastic wrap. Allow to marinade for at least 2 hours or refrigerate overnight.
2. Cook vermicelli according to package directions and then rinse under cold water and drain.
3. Peel carrots and then either shred or julienne them.
4. Arrange noodles on a plate and top with the lettuce, carrots and bean sprouts.
5. Heat a pan over high heat and add a teaspoon of oil. Heat until almost smoking hot! Add the chicken in batches and quickly sear for about 1 to 2 minutes, until golden brown on both sides. Place chicken on top of noodles and salad and sprinkle with cilantro.