Vietnamese Chicken Vermicelli Salad

Ingredients

• 2 chicken breasts pounded thin
• 1/4 cup sugar
• 2 shallots minced
• 2 teaspoons low sodium soy sauce
• 2 teaspoons fish sauce
• 2 tablespoons olive oil
• 2/3 cup warm water
• 1/4 cup fish sauce
• 1/4 cup lime juice juice of about 3 limes
• 3 tablespoons sugar
• 1 tablespoon rice wine vinegar
• 1 Thai chili cored, seeded, and sliced thin
• 1 garlic clove minced
• 1 tablespoon cucumber shredded
• 1 tablespoon shredded carrot
• 8 ounces rice vermicelli dried
• 1/2 green leaf lettuce or of a head of red, sliced thin
• 1 cucumber peeled, de-seeded, and shredded
• 1 carrot shredded
• 1/2 cup roasted peanuts chopped
• cilantro to taste
• mint leaves to taste

Nutrition

• Calories : 660 calories
• Carbohydrate : 89 grams
• Cholesterol : 75 milligrams
• Fat : 20 grams
• Fiber : 4 grams
• Protein : 35 grams
• SaturatedFat : 3.5 grams
• Sodium : 2030 milligrams
• Sugar : 26 grams