Caramelized-Chicken Salad with Chile-Garlic Vinaigrette

recipe
Serve this one-dish meal in large, shallow individual bowls. To make the meal fun, give everyone a pair of chopsticks.

Yield:

6 servings (serving size: 1 2/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 248
Caloriesfromfat 17 %
Fat 4.7 g
Satfat 1.1 g
Monofat 1.4 g
Polyfat 1.6 g
Protein 16.6 g
Carbohydrate 35.3 g
Fiber 1.1 g
Cholesterol 58 mg
Iron 2 mg
Sodium 539 mg
Calcium 44 mg

Ingredients

Noodles:
4 ounces uncooked rice stick noodles
Sauce:
6 tablespoons fresh lime juice
1/4 cup chopped seeded jalapeño pepper
3 tablespoons sugar
1 tablespoon fish sauce
8 garlic cloves, peeled
Chicken:
2 teaspoons vegetable oil
1 pound skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
1/2 cup minced shallots
2 tablespoons sugar
1 tablespoon fish sauce
1/4 teaspoon black pepper
Remaining ingredients:
1 cup (1/4-inch) julienne-cut red bell pepper
1/2 cup (1/8-inch) julienne-cut carrot
1/4 cup fresh bean sprouts
1/4 cup coarsely chopped fresh basil
1/4 cup cilantro sprigs
1/4 cup coarsely chopped fresh mint
1 small cucumber (about 6 ounces), peeled, halved lengthwise, seeded, and thinly sliced

Preparation

To prepare noodles, cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain and place in a large bowl.

To prepare the sauce, place lime juice and the next 4 ingredients (lime juice through garlic) in a blender, and process until smooth.

To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté for 3 minutes. Stir in shallots. Cook 1 minute; stir constantly. Add sugar; cook 5 minutes, stirring frequently. Remove from heat; stir in 1 tablespoon fish sauce and black pepper.

To prepare salad, combine noodles, sauce, chicken mixture, bell pepper, and remaining ingredients in a large bowl, and toss well.

Note:

May 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note