Asian Chicken Salad

Asian Chicken Salad

Beth Ullman – The Beat Divas
Serves 6

Noodles:
4 oz uncooked rice noodles

Sauce:
6 TBSP. fresh lime juice
1/4 c. chopped seeded jalapeno pepper
3 TBSP. sugar
1 TBSP. fish sauce
8 garlic cloves, peeled

Chicken:
2 tsp. vegetable oil
1 lb. skinless, boneless chicken thighs cut into 1/2 inch wide strips
1/2 c. minced shallots
2 TBSP. sugar
1 TBSP. fish sauce
1/4 tsp. black pepper

Remaining ingredients:
1 c. julienne-cut red bell pepper
1/2 c. julienne-cut carrot
1/4 c. fresh bean sprouts
1/4 c. coarsely chopped fresh basil
1/4 c. cilantro sprigs
1/4 c. coarsely chopped fresh mint
1 small cucumber peeled, halved lengthwise, seeded and thinly sliced

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

2. To prepare the sauce, place lime juice and next 4 ingredients in a blender, and process until smooth.

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

4. To prepare salad, combine noodles, sauce, chicken mixture, bell pepper, and remaining ingredients in a large bowl and toss well. Yield: six servings (serving size = 1 2/3 c.)