Crispy Chicken Vietnamese Salad
Crispy Chicken Vietnamese Salad
Rated 4.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
1 hour 5 minutes
Ingredients
-
Chicken Maryland Pieces
- 150g Vermicelli NoodlesÂ
- 1/2 cup shredded carrotÂ
- 1/2 cup shredded cucumberÂ
- 1/2 cup bean sproutsÂ
- 15g mintÂ
- 25g CorianderÂ
- Green spring onionsÂ
- Crispy shallots (optional
Dressing Ingredients
-
2tbs Lane’s Pow PowÂ
- 6tbs Warm WaterÂ
- 2tbs sugarÂ
- 1tsp fish sauceÂ
- 1 tsp garlic, mincedÂ
- 1/2 red chilli, finely dicedÂ
- 1x juice of lime
Directions
- Preheat oven to 220 degrees
- Pat dry the chicken Maryland chicken pieces
- In a small bowl combine the baking powder and salt
- Sprinkle the baking powder and salt mixture over the chicken Maryland
- Place them in the over until they reach an internal temp of over 74 degrees or more
- In a bowl, pour boiling water from kettle over noodles to hydrate and let stand for 5 minutes.
- Drain water and rinse noodles under cold water.
- Add all salad ingredients besides your chicken marylands and crispy shallots into a bowl with all pow pow dressing ingredients.
- Enjoy