For the dressing
3 serrano peppers
4 cloves garlic
2 tablespoons rice vinegar
2 tablespoons brown sugar
4 tablespoons fish sauce
6 tablespoons lime juice
6 tablespoons vegetable oil
For the salad
1 lb. boneless skinless chicken breasts
6 ounces rice noodles
4 large carrots, peeled
8-10 full leaves of green cabbage
one large handful of each — cilantro leaves, mint leaves, and green onions
- DRESSING: Thinly slice the serranos and set aside. Pulse all the remaining dressing ingredients in a food processor until smooth. Stir in the sliced serranos.
- CHICKEN: Bring a large pot of water to boil over high heat. When the water reaches a rolling boil, add the chicken breasts, turn heat off, and cover with a tight-fitting lid. Let the chicken cook for 25-30 minutes – while it’s cooking, you can prep the other ingredients. Remove from water, let cool slightly, and shred with two forks. Pour a small amount of the prepared dressing on the chicken to give it flavor and set aside or refrigerate until ready to use.
- NOODLES: visit Vietnamese Chicken Salad with Rice Noodles @ pinchofyum.com for full instructions.