Vietnamese Chicken Salad with Rice Noodles and Peanut Butter Dressing
Chicken Asian Gluten-Free Recipes Salads
The mix of colors, textures and flavors in this salad is a feast for the eyes and a delight for the senses.
Ingredients
120g rice noodles
100g red cabbage (approx 1/4 cabbage)
1 medium carrot
1 small red bell pepper (approx. 75g)
1/2 new red onion (or shallot; or green onion)
2 sprigs of mint (approx. 20 large leaves)
1/3 bunch parsley
25g roasted peanuts
Chicken marinated in coconut milk
250g chicken breast
1 teaspoon grated ginger paste
1 teaspoon crushed garlic (2 cloves)
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
1/2 teaspoon sugar
1 tablespoon oil (peanut oil if available)
2 tablespoons light coconut milk
salt
Peanut butter dressing
30g peanut butter (natural 100%; no sugar)
30g hot water
1.5 tablespoons soy sauce (15g)
1.5 tablespoons rice vinegar (15g)
1 teaspoon sugar
1 teaspoon grated ginger paste
1 large clove of garlic, crushed
1/4 teaspoon turmeric
1/4 teaspoon chili flakes (optional)
2 tablespoons oil (peanut oil if available)
salt (if using low-sodium soy sauce)
Servings: 2 large
How to prepare vietnamese chicken salad with rice noodles and peanut butter dressing
- Cut the chicken breast into thin slices, then cut each slice into small strips. Place in a bowl with the rest of the ingredients and mix well. Let marinate for at least 4 hours in the refrigerator.
- For the dressing, dissolve the peanut butter in hot water. Add the soy sauce, rice vinegar and sugar and whisk together.
- In a small pan, heat the oil and add the ginger paste, garlic, chili flakes and turmeric, sauteing for 15 seconds. Pour the contents of the pan directly into the dressing bowl and whisk again. Taste for salt. Let the dressing sit until needed. It can be prepared ahead of time and kept in the refrigerator.
- Grate the carrot, sprinkle with a little salt and knead for 1 minute to soften slightly.
Cut the cabbage into fine shreds, sprinkle with salt and knead for 2 minutes until it softens and loses volume.
Cut the onion into thin slices, sprinkle with salt and mix a little with your hand, separating the rings.
Cut the pepper into thin strips.
Finely chop the parsley and mint.
Lightly crush the peanuts in a mortar. - Spread the chicken strips on a baking tray (lined with baking paper) and place on the second level under the grill (preheated to 250C/480F) for 5 minutes (check that the chicken is cooked through). Transfer to a bowl and mix with 1 tablespoon of dressing.
- Place the noodles in boiling salted water. Boil for 3 minutes, then turn off the heat, cover and let sit for 5 minutes. Check that they are done after this time.
- Drain the noodles using a colander, then rinse under cold running water to prevent them from becoming sticky. Drain them very well, shaking the colander vigorously. It's important they are well drained, otherwise the dressing won't adhere well and will become diluted from the excess water. If desired, you can cut the noodles with scissors in a few places to make them easier to portion and eat.
- Add half the dressing over the noodles and mix well so it absorbs. Add the vegetables (cabbage, carrot, pepper and parsley) and add the rest of the dressing and mix again. Taste for salt.
- Portion the noodles into two bowls. Place half of the chicken strips on top of each. Sprinkle with half of the onion slices. Sprinkle with mint and finally the crushed peanuts. It can be served immediately, but it's also good if it sits for a while.
