Lemongrass Chicken Rice Vermicelli Salad recipe
All Recipes Salad
Ingredients
- 2 tablespoons chopped lemongrass 1 ½ tablespoons vegetable oil 1 tablespoon lemon juice 1 teaspoon soy sauce 1 teaspoon brown sugar 1 teaspoon minced garlic 1 pound skinless, boneless chicken breasts ¼ cup fish sauce 2 tablespoons vegetable oil 2 tablespoons rice vinegar 1 tablespoon white sugar 1 tablespoon water ¼ teaspoon garlic powder ¼ teaspoon red pepper flakes 1 (8 ounce) package dried rice noodles 2 cups shredded lettuce 1 cup bean sprouts ½ cup grated carrot ½ cup grated cucumber ¼ cup torn mint leaves
Nutrition Info
- 477.9 caloriescarbohydrate: 56.2 gcholesterol: 64.6 mgfat: 15.1 gfiber: 2 gprotein: 27.4 gsaturatedFat: 2.7 gservingSize: -sodium: 1341.2 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Lemongrass Chicken Rice Vermicelli Salad
Directions
-
Mix lemongrass, 1 1/2 tablespoon vegetable oil, lemon juice, soy sauce, brown sugar, and garlic together in a bowl until sugar is dissolved, add chicken and turn to coat in the marinade.
Marinate chicken in the refrigerator for 20 minutes to 1 hour.
Preheat grill for medium heat and lightly oil the grate. Transfer chicken to the hot grill, discarding marinade. Grill chicken until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Whisk fish sauce, 2 tablespoons vegetable oil, rice vinegar, white sugar, water, garlic powder, and red pepper flakes together in a bowl to make dressing.
Place noodles in a large bowl and cover with hot water. Let soak until softened, about 15 minutes. Drain and rinse thoroughly.
Combine noodles, lettuce, bean sprouts, carrot, cucumber, and mint leaves in a large bowl. Slice grilled chicken and arrange over salad, drizzle dressing on top.