Lemongrass Chicken Rice Vermicelli Salad Recipe

Name: Lemongrass Chicken Rice Vermicelli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 2 tablespoons chopped lemongrass; 1 1/2 tablespoons vegetable oil; 1 tablespoon lemon juice; 1 teaspoon soy sauce; 1 teaspoon brown sugar; 1 teaspoon minced garlic; 1 pound skinless, boneless chicken breasts; Dressing:; 1/4 cup fish sauce; 2 tablespoons vegetable oil; 2 tablespoons rice vinegar; 1 tablespoon white sugar; 1 tablespoon water; 1/4 teaspoon garlic powder; 1/4 teaspoon red pepper flakes; Salad:; 1 (8 ounce) package dried rice noodles; 2 cups shredded lettuce; 1 cup bean sprouts; 1/2 cup grated carrot; 1/2 cup grated cucumber; 1/4 cup torn mint leaves

Servings: persons

Chicken:
2 tablespoons chopped lemongrass
1 1/2 tablespoons vegetable oil
1 tablespoon lemon juice
1 teaspoon soy sauce
1 teaspoon brown sugar
1 teaspoon minced garlic
1 pound skinless, boneless chicken breasts
Dressing:
1/4 cup fish sauce
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon white sugar
1 tablespoon water
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
Salad:
1 (8 ounce) package dried rice noodles
2 cups shredded lettuce
1 cup bean sprouts
1/2 cup grated carrot
1/2 cup grated cucumber
1/4 cup torn mint leaves

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.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Chicken:, 2 tablespoons chopped lemongrass, 1 1/2 tablespoons vegetable oil, 1 tablespoon lemon juice, and more.

Yes, Lemongrass Chicken Rice Vermicelli Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lemongrass Chicken Rice Vermicelli Salad

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