The Suburban Chef presents: Vietnamese Chicken Salad with Rice noodles and Ginger dressing - Cincinnati News, FOX19-WXIX TV

The Suburban Chef presents: Vietnamese Chicken Salad with Rice noodles and Ginger dressing

Serves  4

Dressing   TIP: Mix the dressing first and let the flavors marinate while you make the rest of the salad.

2 Tablespoons   rice vinegar

2 Tablespoons canola oil

2 Tablespoons low sodium soy sauce

2 Tablespoons water

1 Tablespoon sugar

1 Tablespoon Siracha sauce

Juice of 2 limes

2 Tablespoons minced onion

2 teaspoons fresh grated ginger

2  teaspoons  fresh chopped garlic

1 teaspoon salt

1 teaspoon red pepper flakes

Add all ingredients into a jar and shake vigorously to combine. Make sure that the sugar dissolves completely.  Let the dressing rest while you prepare the rest of the salad. Shake again before using.

Chicken

Remove skin and debone then shred 1 store bought roasted chicken.  Set aside 2 cups of chicken for salad.

Rice Noodles

Bring small pot of water to boil, turn off heat.  Add 4 ounces of rice vermicelli noodles. Let sit for 3 minutes, drain and rinse in cold water and drain again.

 

Salad

1 Chinese cabbage cut in half lengthwise then cut into fine shreds.

2 carrots shredded

1 cucumber skinned and thinly sliced

1/2 cup chopped cilantro and ½ cup chopped mint

5 green onions tips removed and sliced on the bias.

Toss cabbage, carrots, cucumber, mint and cilantro together with ½ of the Ginger dressing to coat.

Assemble

4 dinner plates

Place salad mixture on each dinner plate.

Divide rice noodles into four portions and place each portion on top of salad mixture.

Put 1/2 cup of shredded chicken on top of rice noodles.

Sprinkle green onions on top for color.

Serve with remaining dressing.

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