Vietnamese Chicken & Noodle Salad

Adapted from Eating Well

• Ready In: 40 mins
• 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.