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Vietnamese Chicken Salad

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Ingredients
  

  • 1 pkg jumbo raw shrimp
  • 3 chicken breasts
  • 1 pkg Rice vermicelli noodles
  • 3/4 cup olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp chopped cilantro
  • 2 tsp salt and pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp crushed red pepper
  • 1 tbsp grated lime peel
  • 3 tbsp rice wine vinegar
  • 1/2 tsp chili powder
  • 2 tbsp sugar
  • 3 heads romaine lettuce, shredded
  • 1 cup shredded carrots
  • 1 large bunch cilantro, chopped
  • 1 cup crushed unsalted peanuts

Instructions
 

  • In a bowl, combine 3 Tbsp of the olive oil, the 2 Tbsp of lime juice, cilantro, salt, pepper, crushed red pepper, and cayenne pepper.
  • Add chicken to bowl and marinade in fridge for 10-30 minutes.
  • Remove from marinade and Bbq til chicken is done.
  • Remove from Bbq and slice chicken thinly.
  • In a small aluminum pie plate, add peeled shrimp, a Tbsp of olive oil, and I like to put ½-1 tsp chili powder and mix around. I then place pie plate on bbq and cooked the shrimp for 3-5 minutes until done.
  • For the dressing in a large salad bowl, whisk together the remaining ½ cup olive oil, ¼ cup lime juice, lime peel, vinegar, chili powder, sugar, salt and pepper.
  • Add to bowl, chopped lettuce, carrots, cilantro, peanuts, chicken strips, and shrimp.Toss altogether.
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