Grilled lemongrass chicken served over a rice noodle salad with vegetables tossed a Vietnamese dipping sauce-style dressing. Use any recipe for the grilled chicken and dipping sauce that you like.
Step: 1
Mix lemongrass, 1 1/2 tablespoon vegetable oil, lemon juice, soy sauce, brown sugar, and garlic together in a bowl until sugar is dissolved; add chicken and turn to coat in the marinade.
Step: 2
Marinate chicken in the refrigerator for 20 minutes to 1 hour.
Step: 3
Preheat grill for medium heat and lightly oil the grate. Transfer chicken to the hot grill, discarding marinade. Grill chicken until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step: 4
Whisk fish sauce, 2 tablespoons vegetable oil, rice vinegar, white sugar, water, garlic powder, and red pepper flakes together in a bowl to make dressing.
Step: 5
Place noodles in a large bowl and cover with hot water. Let soak until softened, about 15 minutes. Drain and rinse thoroughly.
Step: 6
Combine noodles, lettuce, bean sprouts, carrot, cucumber, and mint leaves in a large bowl. Slice grilled chicken and arrange over salad; drizzle dressing on top.
Per Serving: 478 calories; protein 27.4g; carbohydrates 56.2g; fat 15.1g; cholesterol 64.6mg; sodium 1341.2mg.
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