Honey Soy Chicken Vermicelli Salad

1: To make chicken marinade, combine honey, soy sauce, garlic, ginger, and black pepper in a medium bowl and whisk well to combine.

2: Add chicken to a large tupperware and pour marinade over top, coating thoroughly. Marinade for at least 30 minutes.

3: To make nuoc cham, combine warm water and sugar in a medium bowl and stir until dissolved. Add lime juice, vinegar, fish sauce, chilies and garlic, and mix well.

4: In a cold skillet, add avocado oil and shallots. Turn heat to medium and fry until light golden brown. Transfer to a paper towel-lined plate and season with salt.

5: Heat olive oil in a large skillet over medium heat and pan fry chicken for about 5 minutes per side until seared and cooked through. Let rest for 5-10 minutes before thinly slicing.

6: Cook the noodles according to packaging instructions. Rinse under cold water and pat dry after cooking.

7: To build the salad, layer lettuce at the bottom of a plate or bowl, followed by noodles, chicken, avocado, cucumbers, and fried shallots.

8: Pour dressing over the top and finish with fresh basil.