Recipe Box Salads

Vietnamese Chicken Salad

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Molly Evert,  April / May 2009 MMCW

2 lbs. boneless skinless chicken breasts, 2 (14 oz.) cans chicken broth

Cook chicken in chicken broth.  Shred meat.  Save broth.

Peanut sauce:  2 tbsp. peanut butter, 1 tbsp. rice wine vinegar, 1 tbsp. Soy sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp minced ginger, 1 tsp minced garlic.

Process sauce ingredients together in a food processor until smooth.  Mix with the chicken.

Cool 1 lb. Rice noodles in the leftover broth.  Add to vinaigrette.

Vinaigrette:  2 tbsp rice-wine vinegar, 1 tbsp lime juice, 1 tbsp peanut oil, 2 tbsp fresh mint.

Serve rice noodles and chicken with matchstick vegetables: red onion, carrot, cucumber and red pepper.

About Molly Evert

Writer Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).

Encouraged? Share this post...

Molly Evert

Writer
Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).

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