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Caramelized-Chicken Salad with Chile-Garlic Vinaigrette

Caramelized-Chicken Salad with Chile-Garlic Vinaigrette

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

Cooking Light MAY 2001

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

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.

Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 17%
  • Fat: 4.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 16.6g
  • Carbohydrate: 35.3g
  • Fiber: 1.1g
  • Cholesterol: 58mg
  • Iron: 2mg
  • Sodium: 539mg
  • Calcium: 44mg
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