Serves 2
35 min
Vietnamese Classic Chicken Salad
Recipe GLPR92c02a777af8ee
A fresh and vibrant Vietnamese chicken salad featuring tender poached chicken tossed with crisp cabbage, pickled onions, and roasted peanuts. The salad is dressed with a bright lime and fish sauce vinaigrette balanced with sugar and garlic, topped with fragrant cilantro for an authentic Southeast Asian flavor profile.
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Ingredients
1/2 medium onion, thinly sliced
2 tablespoons sugar
2 tablespoons white vinegar
1/2 small head savoy cabbage, thinly sliced
1/2 pound boneless, skinless chicken breast
3 tablespoons sugar
3 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 tablespoon minced garlic
1 tablespoon chopped red chili pepper, optional
1/2 cup roasted unsalted peanuts, coarsely crushed
3 to 5 sprigs fresh cilantro
Directions
Combine the sliced onion with 2 tablespoons sugar and 2 tablespoons white vinegar in a small bowl. Set aside to pickle while you prepare the remaining ingredients.
Place the chicken breast in a pot of water and bring to a simmer over medium heat. Cook until the internal temperature reaches 165°F, approximately 12-15 minutes depending on thickness. Remove from heat and let cool slightly, then shred or cut into bite-sized pieces.
In a small bowl, whisk together 3 tablespoons sugar, 3 tablespoons lime juice, 1 1/2 tablespoons fish sauce, and 1 tablespoon minced garlic until the sugar dissolves completely. Stir in the chopped chili pepper if using.
Place the sliced cabbage in a large bowl and add the shredded chicken.
Drain the pickled onions, reserving the liquid, and add the onions to the chicken and cabbage.
Pour the lime-fish sauce dressing over the salad and toss well to combine all ingredients evenly.
Divide the salad between two serving plates and top each portion with the crushed roasted peanuts and fresh cilantro sprigs before serving.
