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Caramelized Chicken Salad with Chile-Garlic Vinaigrette

Recipe Introduction


Cooking Light





List of Ingredients



• Noodles:
  
• 4 ounces uncooked rice stick noodles
  
• Sauce:
  
• 6 tablespoons fresh lime juice
  
• 1/4 cup chopped seeded jalapeno pepper
  
• 3 tablespoons sugar
  
• 1 tablespoon fish sauce
  
• 8 cloves garlic, peeled
  
• Chicken:
  
• 2 teaspoons vegetable oil
  
• 1 pound skinless, boneless chicken thighs, cut in 1.2-inch-wide pieces
  
• 1/2 cup minced shallots
  
• 2 tablespoons sugar
  
• 1 tablespoon fish sauce
  
• 1/4 teaspoon black pepper
  
• Remaining Ingredients:
  
• 1 cup (1/4 inch) julienne-cut red bell pepper
  
• 1/2 cup (1/8 inch) julienne-cut carrots
  
• 1/4 cup fresh bean sprouts
  
• 1/4 cup coarsely chopped fresh basil
  
• 1/4 cup cilantro sprigs
  
• 1/4 cup coarsely chopped fresh mint
  
• 1 small cucumber (about 6 ounces), peeled, halved lengthwise, seeded and thinly sliced
  






Instructions



1. To prepare noodles, cook in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain and place in a large bowl.
   
   
2. To prepare sauce, place lime juice and nest 4 ingredients (lime juice through garlic) in a blender, and process until smooth.
   
   
3. To prepare chicken, heat oil in a large nonstick skiller over medium-high heat. Add chicken; saute 3 minutes. Stir in shallots. Cook 1 minute; stir constantly. Add sugar; cook 5 minutes, stirring frequently. Remove from heat; stir in 1 tablespoon 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.
   
   
5. Yield: 6 servings (serving size: 1 2/3 cup). 248 cal, 4.7g fat, 16.6g pro, 35.3g carb, 1.1g fiber, 58mg chol,538mg sod.