Vietnamese chicken salad

This Vietnamese chicken salad starts with the spicy, salty, lime and garlic vinaigrette, which shines completely with the refreshing mint + coriander and a handful of crispy serrano peppers of fire, which allows me to wrap my fork with a combination of fresh and salty-tangy spicy vegetables, chicken and NUTS.

INGREDIENTS of Vietnamese chicken salad

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

Direction for Vietnamese chicken salad

1.  Thinly slice the serranos and set aside. Pulse all of the remaining dressing ingredients in a food processor until smooth. Add the sliced ​​serranos.
2. Bring a large pot of water to a boil over high heat. When the water reaches a boiling point, add the chicken breasts, turn off the heat and cover with an airtight lid.
3. Let the chicken cook for 25 to 30 minutes – while cooking, you can prepare the other ingredients. Remove from the water, let cool slightly and shred with two forks. Pour a small amount of the prepared vinaigrette over the chicken to add flavor and set aside or refrigerate until needed.
4. NOODLES: Soak the rice noodles in a large bowl of cold water for 15 minutes or until they soften. Heat a small amount of vinaigrette in a large skillet over medium-high heat. Add the drained noodles and sauté for 5 minutes.
5. Cut the noodles with kitchen scissors if you want them to be shorter and easier to eat.
6.  Cut the carrots into pieces and mix in a food processor for 10 to 15 seconds until they are finely chopped. Shred the cabbage. Mince the cilantro, mint and green onions.
7. Mix the chicken, noodles, vegetables and the remaining dressing (to taste) together. Serve immediately.