Vietnamese grilled chicken salad - martha ste
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Vietnamese grilled chicken salad - martha ste
  Vietnamese    Chicken    Salad  
Last updated 6/12/2012 1:28:37 AM. Recipe ID 64047. Report a problem with this recipe.
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      Title: Vietnamese grilled chicken salad - martha ste
 Categories: Chicken, Salads
      Yield: 4 Servings
 
    1/3 lb Rice vermicelli or somen
           -noodles
      1    Dried red chile pepper,
           -coarsely chopped, OR
    1/4 ts Red-pepper flakes
      1 tb Sugar
      1 tb Fresh lime juice
      5 tb Rice-wine vinegar
      2 tb Fish sauce
      2 lg Carrots
      1 lg Cucumber, peeled if waxy
    1/2    Head Chinese cabbage, leaves
           -separated & coarsely
           -chopped (about 4 C)
    1/2    Head Boston lettuce,
           -coarsely chopped
           -(about 2 C)
    1/2 c  Bean sprouts
      2    Whole boneless and skinless
           -chicken breasts (4 halves)
      2 ts Canola or vegetable oil
           Salt & freshly ground pepper
    1/2 c  Fresh mint leaves
    1/2 c  Cilantro leaves
    1/4 c  Lightly salted roasted
           -peanuts, coarsely chopped
 
  1. Soak vermicelli, if using, in a bowl of cold water for 15 minutes.
  Meanwhile, in a small bowl, combine chopped chile pepper or red-pepper
  flakes, sugar, lime juice, 2 T of the vinegar, and fish sauce. Stir
  well to dissolve sugar. Set aside.
  
  2. Bring a pot of lightly salted water to a boil. Drain vermicelli
  and add to boiling water; cook for 2 minutes. If using somen, add dry
  noodles to boiling water and cook for 3 minutes. Drain noodles and
  transfer to a bowl of cold water. Set aside.
  
  3. Peel carrots and, using a sharp zester, cut into long, thin
  threads. Use a vegetable peeler to "peel" entire cucumber into long,
  thin strips. Cut strips lengthwise into thinner strips, about 1/4
  inch wide.
  
  4. Combine carrots, cucumber, cabbage, lettuce, and bean sprouts in a
  mixing bowl and toss with remaining vinegar. Set aside.
  
  5. Remove tenderloin (meat attached to underside of breast) from
  chicken breasts; save for another use. Place breasts between 2 pieces
  of plastic wrap. Using the flat side of a meat tenderizer or cleaver,
  pound breasts
      1/4    inch thick.
  
  6. Heat grill or grill pan and brush with oil. Season chickcn on both
  sides with salt and pepper, and grill until cooked through and juices
  run clear, about 4 minutes per side. Remove from grill and allow to
  sit for 1 to 2 minutes.
  
  7. Drain noodles well. Divide salad mixture among 4 plates. Top each
  with a quarter of the noodles. Slice chicken breasts lengthwise into
  1/2-inch-thick strips and place on salads. Set out fish-sauce
  mixture, mint and cilantro leaves, and chopped peanuts in separate
  bowls, for dressing and garnishing individual salads.
  
  Martha Stewart Living/August/94  Scanned & fixed by Di Pahl
 




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Recipe ID 64047 (Apr 03, 2005)

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