Vietnamese Chicken Salad

My favorite new cook book has to be the Williams-Sonoma Weeknight Cook, courtesy of our friends Jon and Jessica.  This Vietnamese Chicken Salad was so good, we made it twice in as many weeks.  

For a fast and delicious weeknight meal, you will need:

1 lime

6 tablespoons of peanut oil

2 tablespoons of asian fish sauce

1 tablespoon of sugar

2 cups of cooked shredded chicken

2 cups of napa cabbage

4 bunches (about) of green onions

1/4 cup of chopped cilantro

1/4 cup of roasted peanuts

8 oz of vermicelli noodles

You can definitely buy a rotisserie chicken, or use leftover roast chicken.  I just decided to buy a chicken breast and roast it.  If you go that route, just turn the oven to 400 degrees, place the chicken on an oiled baking sheet and season with salt and pepper.  Then roast for 20 minutes or until internal temperature reaches 170.

Bring a pot of water to a boil for the noodles.  Michelle picked up our vermicelli noodles at an Asian market, but I think that they're common enough to find at the super market.  

The noodles only take a few minutes to cook.  Drain and allow them to cook.

For the dressing, zest and juice the lime into a small bowl.  Then add the sugar, oil, and fish sauce.  

Whisk in the ingredients and you're set.

Slice up the veggies and add them to a large bowl.

Pretty easy so far...

Let the chicken rest on a cutting board for 10 minutes, then shred with a fork.

Combine all of the ingredients and you're done.  Top with some peanuts and season to taste with salt and pepper.

Enjoy.