Chicken Satay Salad
Ready In: 40 mins
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
- 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.
- Cook vermicelli according to package directions and then rinse under cold water and drain.
- Peel carrots and then either shred or julienne them.
- Arrange noodles on a plate and top with the lettuce, carrots and bean sprouts.
- 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.
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