Rice Paper Noodle Salad

Instructions

1. 1

   Prepare the dressing: finely mince the garlic, then whisk it with the fish sauce, sugar, and lime juice until the sugar is fully dissolved.

2. 2

   Shred the cooked chicken breast into bite-sized strips and set aside.

3. 3

   Cut the cucumber and carrot into thin matchsticks. Slice the romaine lettuce into thin ribbons. Roughly chop the cilantro and roasted peanuts.

4. 4

   Prepare the rice paper noodles: briefly dip each rice paper wrapper in cool water for a few seconds, just until pliable but not overly soft. Stack a few softened wrappers together, roll them loosely, and slice into wide noodle-like strips.

5. 5

   Separate the rice paper strips gently with your hands so they do not stick together.

6. 6

   In a large mixing bowl, combine the rice paper noodles, shredded chicken, cucumber, carrot, romaine lettuce, bean sprouts, and cilantro.

7. 7

   Pour the dressing over the salad and toss gently until everything is evenly coated.

8. 8

   Transfer the salad to a serving dish and sprinkle the roasted peanuts on top.

9. 9

   Serve immediately while the vegetables are crisp and the rice paper noodles are soft and fresh.