Easy Pasta Salad Recipe: Vietnamese Chicken Salad

Ingredients

* 1/2 package(s) (7 to 8.8 ounces) vermicelli rice noodles
* 1/3 cup(s) Asian fish sauce
* 3 tablespoon(s) brown sugar
* 2 tablespoon(s) fresh lime juice
* 1 clove(s) (small) garlic, crushed with press
* 1 pound(s) chicken breast tenders
* 1/4 cup(s) water
* 1/2 head(s) iceberg lettuce, thinly silced
* 2 medium carrots, shredded
* 2 small Kirby (pickling) cucumbers, shredded
* 1/2 cup(s) (loosely packed ) fresh mint leaves, chopped
* 1/4 cup(s) unsalted roasted peanuts, chopped (optional)

Cooking Directions:

1. Prepare outdoor grill for direct grilling over medium heat.
2. Heat medium covered saucepan of water to boiling over high heat. Add rice noodles and cook as label directs; drain.
3. In small bowl, combine fish sauce, sugar, lime juice, and garlic. Transfer 3 tablespoons fish-sauce mixture to medium bowl; add chicken and toss to coat. Stir water into remaining fish-sauce mixture.
4. Place chicken on hot grill rack and cook 5 to 6 minutes or just until chicken loses its pink color throughout, turning over once. Transfer chicken to cutting board; cut into 1-inch chunks.
5. Divide noodles among 4 large dinner plates. Top with lettuce, carrots, cucumber, mint, chicken, and, if using, peanuts; drizzle with remaining fish-sauce mixture.