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Vietnamese Chicken Salad Bowl
Ingredients
  • subheading: For the marinade and dressing:
  • ¼ cup freshly squeezed lime juice (from about 3 limes)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 tablespoons finely chopped lemongrass or lemongrass paste
  • 1 tablespoon fish sauce
  • 1 tablespoon finely grated peeled fresh ginger
  • 2 cloves garlic, minced
  • ½ cup olive oil
  • subheading: For the salad:
  • 1 ½ pounds boneless, skinless chicken breasts, sliced into ½-inch-thick strips
  • 2 ounces dry, thin rice noodles
  • 1 tablespoon olive oil
  • ½ medium napa cabbage, thinly sliced crosswise (about 6 cups)
  • 1 medium red bell pepper, cored, seeded, and thinly sliced
  • 1 ⅓ cups shredded carrots
  • 1 medium English cucumber, thinly sliced crosswise
  • 4 medium scallions, green parts only, thinly sliced on a diagonal
  • ½ cup chopped fresh cilantro, divided
  • ½ cup chopped fresh mint leaves, divided
Steps
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