Chicken Satay Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup fish sauce
• 2 tablespoons fresh lemongrass, minced
• 1 large garlic clove, minced
• 1 1/2 lbs boneless chicken breasts (or shrimp)
• 1 1/2 lbs vermicelli
• 5 carrots
• 2 1/2 cups boston lettuce leaves, coarsely shredded
• 1 1/2 cups bean sprouts, rinsed and drained
• 1 tablespoon canola oil (or safflower oil)
• 3 tablespoons fresh cilantro, minced

Recipe

• 1 combine the first three ingredients in a bowl. cut the chicken breast into very thin slices, about 1/6 of an inch thick. add the chicken (or shrimp) to the marinade and cover with plastic wrap. allow to marinade for at least 2 hours or refrigerate overnight.
• 2 cook vermicelli according to package directions and then rinse under cold water and drain.
• 3 peel carrots and then either shred or julienne them.
• 4 arrange noodles on a plate and top with the lettuce, carrots and bean sprouts.
• 5 heat a pan over high heat and add a teaspoon of oil. heat until almost smoking hot! add the chicken in batches and quickly sear for about 1 to 2 minutes, until golden brown on both sides. place chicken on top of noodles and salad and sprinkle with cilantro.