Name: Asian Chicken and Rice Noodle Salad
Total time: 45 min
Ingredients: 2 medium carrots, coarsely grated; Canola oil for the grill; 4 cups thinly sliced Napa cabbage (from 1/2 large head); 1/2 cup distilled white vinegar; 3 Tbs. granulated sugar; 4 oz. thin rice noodles (vermicelli); 2 fresh long red chiles, stemmed and minced (about 1/4 cup); 1 medium bulb fennel, trimmed (fronds reserved), cored, and thinly sliced; 1 lb. boneless, skinless chicken thighs; Freshly ground black pepper; Kosher salt; 1 Tbs. Asian sesame oil; more to taste

Chicken and Rice

Can I use any type of rice to cook chicken and rice?

How do I prevent the chicken from drying out or the rice from being mushy?

How do I know if the chicken and rice are done?

Can I add vegetables to the chicken and rice dish?

Although this salad may look like it’ll feed a small army, the rice noodles and shredded vegetables are very light, and the sweet, sour, and slightly spicy vinaigrette makes you…

Gluten Free

Lactose Free

Fresh Vegetables

gram

carrot

Oils

milliliter

canola oil

chinese cabbage

Vinegar

white vinegar

Sugars & Sweeteners

sugar

Pastas & Noodles

rice vermicelli

red chili pepper

fresh fennel

Poultry

boneless chicken thigh

Seasonings

black pepper

Coarse Salt

sesame oil

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Vitamin K

Vitamins

Beta-carotene

Vitamin A

Cholesterol

Beta-cryptoxanthin

Iron

Minerals

Alpha-carotene

Calories

Water

Magnesium

Phosphorus

Zinc

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Lutein+zeaxanthin

Dietary Folate Equivalents

Trans fatty acids

Potassium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calcium

Vitamin C

Sodium

Selenium

Lycopene

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Asian Chicken and Rice Noodle Salad

Produce

Baking Goods

Condiment & Toppings

Pasta, Sauces, Grain

Meat & Seafood

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