Cold Rice Noodle & Chicken Asian Salad by Jeannette

1 package (200 g) dry rice verimicelli noodles
3 cups of sliced lettuce 
1 carrot julienne sliced
1 cucumber julienne sliced
1 chicken breast
2 tbsp coconut oil (sautee oil)
pinch salt
pinch black pepper
1/2 tsp garlic powder (not salt)
1/2 tsp onion powder
1/2 tsp ginger powder
2 scallions diced

Dressing
1/3 cup low sodium soy sauce
1/3 cup rice wine vinegar
2 Tbsp fish sauce
2 Tbsp asian sriracha chili sauce, 
2 tablespoons sesame oil
3 tbsp Sweet Thai garlic chili sauce
1/3 cup water


This dish can be used for family dinners or gatherings.  If taking to an oneg make sure to refrigerate.  Bring extra dressing with you or do not add dress until ready to eat as noodles will absorb dressing and become dry.  

• Put rice noodles into bowl with hot water and set aside to soften.
• Sautee diced chicken breast in pan under med high heat with coconut oil.
  
• Add to the chicken the spices (salt, black pepper, garlic powder, onion powder, ginger powder).
• Stir fry in pan until cooked thoroughly.
• Set aside when cooked fully at low temperature
• To make dressing combine all ingredients; soy sauce, rice wine vinegar, fish sauce, sriracha, sesame oil,sweet Thai garlic sauce  and water.
• Beat or blend dressing to combine all ingredients into suspension.
• Check rice noodles if they need to be softer heat water to a slow boil and place rice noodles into water about 5 min until fully soft.  
• Remove noodles from water, place in sieve and  wash thoroughly with cold water to stop the cooking and remove excess starch.
• Place noodle in large salad bowl, add chicken mixture, add sliced lettuce, scallions, julienne carrots and cucumbers, and pour dressing over the top.
• Combine thoroughly using tongs.
• Optional:  Add chopped cilantro and lime