Asian Chicken & Rice Noodle Salad

By [e-mail]

Ingredients

• 1/3 C white vinegar
• 3 T sugar
• 2 minced jalapeños
• Kosher salt
• 2 grated carrots
• 1 fennel bulb, cored & thinly sliced
• Olive oil
• 1 lb. chicken breasts
• Ground pepper
• 4 oz thin rice noodles (vermicelli)
• 4 C thinly sliced napa cabbage
• 1 T Sesame oil

Preparation

Step 1

Light grill.
In large bowl, stir vinegar, sugar, jalapenos, & 1 1/2 t. salt until sugar dissolves. Reserve 2 T of dressing in small bowl. Add carrots & fennel to large bowl & toss; set aside.
Generously season chicken with salt & pepper. Grill until cooked thru, @ 10 min. Transfer to cutting board & let rest a few minutes
Meanwhile prepare noodles according to package directions. Drain, rinse briefly under cold running water & transfer to large bowl. Add cabbage & sesame oil. Toss well & season with salt & pepper to taste. Add olive oil if needed. Transfer to serving platter. Thinly slice chicken & arrange on top. Drizzle with reserved dressing & serve.