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Lemongrass Chicken Rice Vermicelli Salad

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Frankie

"Grilled lemongrass chicken served over a rice noodle salad with vegetables tossed a Vietnamese dipping sauce-style dressing. Use any recipe for the grilled chicken and dipping sauce that you like."
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Ingredients

1 h 12 m servings 478 cals
Original recipe yields 4 servings

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Directions

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  1. Mix lemongrass, 1 1/2 tablespoon vegetable oil, lemon juice, soy sauce, brown sugar, and garlic together in a bowl until sugar is dissolved; add chicken and turn to coat in the marinade.
  2. Marinate chicken in the refrigerator for 20 minutes to 1 hour.
  3. Preheat grill for medium heat and lightly oil the grate. Transfer chicken to the hot grill, discarding marinade. Grill chicken until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Whisk fish sauce, 2 tablespoons vegetable oil, rice vinegar, white sugar, water, garlic powder, and red pepper flakes together in a bowl to make dressing.
  5. Place noodles in a large bowl and cover with hot water. Let soak until softened, about 15 minutes. Drain and rinse thoroughly.
  6. Combine noodles, lettuce, bean sprouts, carrot, cucumber, and mint leaves in a large bowl. Slice grilled chicken and arrange over salad; drizzle dressing on top.

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade. The actual amount of marinade consumed will vary.

Nutrition Facts


Per Serving: 478 calories; 15.1 g fat; 56.2 g carbohydrates; 27.4 g protein; 65 mg cholesterol; 1341 mg sodium. Full nutrition

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