Vietnamese Chicken & Noodle Salad

Submitted by TXOLDHAM

"Adapted from Eating Well"

 

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

ingredients

• 1 lb boneless skinless chicken breast
• 4 ounces wide rice noodles
• 1⁄2 cup rice wine vinegar
• 1 tablespoon fish sauce
• 2 teaspoons sugar (to taste)
• 3 cups napa cabbage, shredded
• 1 English cucumber, halved, seeded and thinly sliced
• 1 cup carrot, shredded
• 1 cup fresh basil, slivered
• 1⁄2 cup unsalted dry roasted peanuts, finely chopped

directions

1. Cook chicken in just enough water to cover and bring to a boil. Cover, reduce heat and simmer chicken is just done. When cool enough to handle shred into bite-size pieces.
2. Bring a large pot of water to boil and cook rice noodles until tender (6 to 8 minutes) Drain and rinse.
3. Combine vinegar, fish sauce and sugar and whisk until sugar dissolves. Add the chicken and rest of the ingredients and toss to combine.
4. Serve immediately.