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Warm Vietnamese Grilled Chicken Breast Salad

4 Salade tiede de poitrine grillee a la vietnamienne horizontal
Breasts Grills Salads BBQ Favourites Summertime Marinades
4 Portions
2h Brining
25 min Prepping
20 min Cooking
Recipe Easy

Ingredients

Marinated chicken

  • 3 tbsp. (45 ml) fish sauce
  • 2 tbsp. (30 ml) lime juice
  • 2 tbsp. (30 ml) brown sugar
  • 1 tbsp. (15 ml) chopped garlic
  • 2 tsp. (10 ml) sesame oil

Nuoc Cham sauce

  • 1/4 cup (60 ml) water
  • 3 tbsp. (45 ml) fish sauce
  • 2 tbsp. (30ml) lime juice
  • 1 tbsp. (15 ml) brown sugar
  • 1 small garlic clove, grated
  • 1 small Thai chilli, seeded and sliced

Salad

  • About 1/2 lb (200 g) rice vermicelli
  • 2 carrots, julienned
  • 1/2 cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup (60 ml) chopped fresh coriander
  • 1/4 cup (60 ml) crushed roasted peanuts

Directions

Click the steps to erase them.

  1. In a bowl, whisk the fish sauce for the chicken marinade with the lime juice, brown sugar, garlic and sesame oil. Add the chicken breasts and toss to coat well with the marinade. Cover and leave to marinate in the fridge for 2 to 3 hours.
  2. In another bowl, whisk together the Nuoc Cham sauce ingredients. Set aside in the fridge.
  3. Rehydrate the rice vermicelli according to pack instructions. Drain.
  4. When ready to cook, preheat the barbecue to medium-high (about 400°F -- 205°C).
  5. Drain the chicken and discard the marinade.
  6. Lay the chicken breasts on the hot, oiled barbecue grill. Close the lid and cook for 12 to 15 minutes, turning over the breasts from time to time until the chicken flesh is no longer pink. Remove from the barbecue and let stand 5 minutes before slicing.
  7. Divide the rice vermicelli, carrots, cucumber and onion into four bowls. Add the sliced chicken, coriander and peanuts. Drizzle the sauce over the salad.