Lemongrass Chicken Rice Vermicelli Salad

• Chicken:
• 2 tablespoons chopped lemongrass
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon lemon juice
• 1 teaspoon soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon minced garlic
• 1 pound skinless, boneless chicken breasts
• Dressing:
• 1/4 cup fish sauce
• 2 tablespoons vegetable oil
• 2 tablespoons rice vinegar
• 1 tablespoon white sugar
• 1 tablespoon water
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• Salad:
• 1 (8 ounce) package dried rice noodles
• 2 cups shredded lettuce
• 1 cup bean sprouts
• 1/2 cup grated carrot
• 1/2 cup grated cucumber
• 1/4 cup torn mint leaves

1. Mix lemongrass, 1 1/2 tablespoon vegetable oil, lemon juice, soy sauce, brown sugar, and garlic together in a bowl until sugar is dissolved; add chicken and turn to coat in the marinade.
2. Marinate chicken in the refrigerator for 20 minutes to 1 hour.
3. Preheat grill for medium heat and lightly oil the grate. Transfer chicken to the hot grill, discarding marinade. Grill chicken until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Whisk fish sauce, 2 tablespoons vegetable oil, rice vinegar, white sugar, water, garlic powder, and red pepper flakes together in a bowl to make dressing.
5. Place noodles in a large bowl and cover with hot water. Let soak until softened, about 15 minutes. Drain and rinse thoroughly.
6. Combine noodles, lettuce, bean sprouts, carrot, cucumber, and mint leaves in a large bowl. Slice grilled chicken and arrange over salad; drizzle dressing on top.

chicken, lemongrass, vegetable oil, lemon juice, soy sauce, brown sugar, garlic, skinless, dressing, fish sauce, vegetable oil, rice vinegar, white sugar, water, garlic, red pepper, salad, rice noodles, shredded lettuce, bean sprouts, grated carrot, cucumber, mint

Taken from www.allrecipes.com/recipe/257939/lemongrass-chicken-rice-vermicelli-salad/ (may not work)