Salade de Nouilles au Poulet et Citron Vert

Slice your chicken breasts as thin as you can manage - almost like carpaccio. This isn't a Cameroonian technique, but the principle is the same as when we cut beef for our brochettes.

In a bowl, combine the lime zest, minced lemongrass, garlic, and ginger. This aromatics base reminds me of how we build flavor in our court-bouillon, just with different herbs.

Add the sliced chicken to the aromatics and mix thoroughly until every piece is well coated. Cover and refrigerate for at least 2 hours, though overnight is even better. (The longer marination gives you more flavor - same principle as when my mother lets her fish marinate before frying.)

Cook the chicken in batches in a hot pan or on the grill until golden brown and cooked through. Don't overcrowd the pan, mes amis, or you'll steam instead of sear.

Place the rice noodles in a large bowl and cover with boiling water. Let them soak until just tender - usually 2-3 minutes - then drain immediately. The noodles should have some bite left.

In a jar, combine all the dressing ingredients and shake vigoureusement until well mixed. Taste and adjust - you want that perfect balance of sweet, sour, and umami.

In a large bowl, toss together the cooked chicken, drained noodles, cucumber, and red pepper. Pour the dressing over everything and mix gently but thoroughly.

Serve immediately, garnished with fresh cilantro leaves. This is perfect for a summer lunch when it's too hot to cook anything heavy.