Vietnamese Chicken & Noodle Salad

• 1 lb boneless skinless chicken breast
• 4 ounces wide rice noodles
• 12 cup rice wine vinegar
• 1 tablespoon fish sauce
• 2 teaspoons sugar (to taste)
• 3 cups napa cabbage, shredded
• 1 English cucumber, halved, seeded and thinly sliced
• 1 cup carrot, shredded
• 1 cup fresh basil, slivered
• 12 cup unsalted dry roasted peanuts, finely chopped

1. Cook chicken in just enough water to cover and bring to a boil.
2. Cover, reduce heat and simmer chicken is just done.
3. When cool enough to handle shred into bite-size pieces.
4. Bring a large pot of water to boil and cook rice noodles until tender (6 to 8 minutes) Drain and rinse.
5. Combine vinegar, fish sauce and sugar and whisk until sugar dissolves.
6. Add the chicken and rest of the ingredients and toss to combine.
7. Serve immediately.

chicken breast, rice noodles, rice wine vinegar, fish sauce, sugar, cabbage, cucumber, carrot, fresh basil, peanuts

Taken from www.food.com/recipe/vietnamese-chicken-noodle-salad-177282 (may not work)