I am slowly getting back in the swing of things…
Today was spent weeding, and my back is very angry that I’m not spending my days sitting on a beach chair. Unfortunately, there is a price to pay for two weeks of frivolity and laziness!
Dinner tonight was an easy one. The July issue of Canadian Living featured a recipe for Vietnamese Pork Chops with Rice-Vermicelli Salad which looked very good. Since we do not eat red meat, I substituted chicken breasts and tweaked the marinade a bit; for the salad I prepared it almost as directed except that I added some finely shredded red bell pepper for added texture and color.
This was excellent, very similar to the Vietnamese cold noodle salads that I love to make on hot summer days. The chicken was marinated in a lime juice-fish sauce mixture, which was later reduced and poured on the cooked chicken; this was served over a salad of soft rice noodles and crunchy vegetables dressed with a similar lime juice-fish sauce dressing. Shredded mint and cilantro added that wonderful, unmistakable Vietnamese flavor, and a sprinkling of chopped peanuts gave some extra crunch. Seriously, if you like this type of dish, make it tonight!
* Exported from MasterCook *
Grilled Chicken Breasts
with Rice Noodle Salad
Recipe Adapted from: Canadian Living
Serving Size : 2
Amount Measure Ingredient -- Preparation Method
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1/3 cup finely chopped onion
2 tablespoons packed brown sugar
2 tablespoons fresh lime juice
2 tablespoons fish sauce
2 teaspoons vegetable oil
1/2 teaspoon ground black pepper
10 ounces boneless skinless chicken breast
3 ounces rice vermicelli noodles
1 tablespoon boiling water
1 tablespoon granulated sugar
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 clove garlic -- finely minced
1/4 teaspoon hot red pepper flakes
3 tablespoons thinly sliced fresh mint
3 tablespoons finely chopped cilantro
1/2 large red bell pepper -- sliced very thinly
1 small carrot -- finely shredded
1 1/2 cups shredded lettuce -- romaine or leaf
2 tablespoons chopped peanuts
In a small baking dish, combine the marinade ingredients (onion through black pepper). Add chicken breasts and turn to coat. Marinate in the refrigerator for 15-30 minutes.
Bring a small pot of water to a boil and add the noodles. Stir and remove from the heat. Allow to stand for 5 minutes. Drain and rinse with cold water. Allow to stand in colander and prepare dressing:
In a small cup, mix the boiling water through the hot pepper flakes. Mix in a large bowl with the noodles and set aside.
Prepare the grill. Remove the chicken breasts from the marinade (reserve marinade) and coat chicken with cooking spray. Place on hot grill and cook until done. Pour the marinade into a small saucepan and bring to a boil. Reduce heat a bit and cook for 3 minutes. Remove from heat.
To the rice noodles, add the mint, cilantro, pepper, carrot, and lettuce and toss well.
When the chicken is finished cooking, remove to a cutting board and slice.
Divide rice noodle salad between two plates, top with sliced chicken, pour reduced marinade over. Sprinkle with chopped peanuts.
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Per serving: 375 Calories (kcal); 14g Total Fat (3g Saturated Fat); (31% calories from fat); 33g Protein; 36g Carbohydrate; 76mg Cholesterol; 1453mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 2 Other Carbohydrates