Gluten-Free Vietnamese Chicken Salad with Rice Noodles (Gỏi Gà)

Instructions

1. 1Place the about 680 g boneless, skinless chicken breasts in a 3-quart saucepan and add enough cold water to fully cover the chicken by at least 2.54 cm. Bring the water to a rolling boil over high heat (approximately 100°C / 100°C), then reduce the heat to medium-low, cover the saucepan with a lid, and simmer for 15 to 20 minutes, or until the internal temperature of the chicken reaches 74°C and the meat is opaque throughout.
2. 2Carefully remove the cooked about 680 g chicken breasts from the saucepan and place them on a clean cutting board. Allow the chicken to cool completely for at least 15 minutes; this makes it easier to handle and shred. Once cool, use two forks to shred the about 680 g chicken breasts into bite-sized pieces, or dice them into 1.27 cm cubes.
3. 3Fill a large 6-quart pot with water and bring it to a rolling boil over high heat (approximately 100°C / 100°C). Add the about 225 g rice noodles to the boiling water and cook for 3 to 5 minutes, or until the noodles are tender but still have a slight chew. Immediately drain the about 225 g rice noodles into a colander and rinse them thoroughly under cold running water for about 30 seconds to stop the cooking process and prevent sticking, then drain them very well again, shaking the colander to remove excess water.
4. 4In a small bowl, combine the 3 tablespoons fish sauce, 3 tablespoons lime juice, 2 tablespoons rice vinegar, 1 tablespoon sugar, 2 minced cloves of garlic, and 0.25 teaspoon red pepper flakes. Whisk these ingredients together vigorously until the 1 tablespoon sugar is completely dissolved and the dressing is well combined.
5. 5In a very large mixing bowl, add the cooked about 225 g rice noodles, the shredded about 680 g chicken, 2 cups shredded cabbage, 1 cup shredded carrots, 0.5 cup mint leaves, and 0.5 cup cilantro leaves.
6. 6Pour the prepared dressing evenly over all the ingredients in the very large mixing bowl. Using tongs or large spoons, gently but thoroughly toss the salad until all the noodles, chicken, and vegetables are evenly coated with the dressing.
7. 7Sprinkle the 0.25 cup chopped roasted peanuts over the top of the salad. Serve the Gluten-Free Vietnamese Chicken Salad immediately.

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