This recipe serves one but is easily doubled or quadrupled, depending on how many you’re serving. Most supermarkets carry rice vermicelli, but if you have trouble finding it, you can find several brands at Ethnicgrocer.com
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This was good, but a lot more work and not nearly as delicious as the Vietnamese Chicken Salad from Cooking Light's September 2007 issue. I did use a food processor to help with the slicing, which I think made it more watery than it should have been because the slices were likely too thin.
This salad looks beautiful and tastes fantastic. It reminds me of a fresh spring roll without the wrapper. I made a big bowl of it for a party and everyone raved and wanted the recipe. I tripled the dressing recipe (doubling the sweet & sour sauce recipe) but found I only needed to use 2/3rds of it. I made the marinated chicken but used 3 bone-in chicken breasts and roasted them in the oven instead of grilling. I have also made it using boneless chicken breast seasoned just with salt and pepper cooked on top of the stove and it was still quite good. Next time I am going to skip the chicken and use cooked shrimp.I did have a food science learning moment when I made the Sweet & Sour Sauce. To double the recipe I needed 14 minced cloves of garlic so I thought to save time I would grate them on a microplane and then I minced the end pieces with a knife. When I added the garlic to the sugar- vinegar mixture the garlic grated on the microplane turned a bright teal blue while the pieces done with the knife remained white. When I did an internet search for blue garlic I learned that garlic contains anthocyanins, water-soluble pigments that turn blue or purple in an acid solution. Processing the garlic on the microplane allowed much more of the enzyme to be released and because there is so much vinegar in the recipe it was a problem. From what I read it seems that if I had used a garlic press it also would have turned blue. I remade the sauce mincing all the garlic with a knife and had no further problem.
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