Serves 4
40 min
Vietnamese Chicken Salad
Recipe GLPRed88711f66cc79
A vibrant, herbaceous salad featuring tender poached chicken tossed with crisp vegetables, fresh herbs, and a tangy-spicy dressing. This refreshing dish combines shredded cabbage, julienned carrots, cucumber, and bell pepper with bright cilantro and mint, all brought together by a savory lime and fish sauce vinaigrette with a touch of chile heat.
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Ingredients
1 skinless, boneless chicken breast
3/4 teaspoon chile paste
1 clove garlic, minced
1 1/2 tablespoons sugar
1 tablespoon rice-wine vinegar
3 tablespoons freshly squeezed lime juice
2 tablespoons Asian fish sauce
3 tablespoons peanut oil
6 cups savoy cabbage, shredded
1/2 cup fresh mint leaves, julienned
1/2 cup fresh cilantro leaves, julienned, plus sprigs for garnish
1 small red onion, thinly sliced lengthwise
1 fresh red or green small hot chile pepper
1/2 seedless cucumber, julienned
2 large carrots, peeled and julienned
1 red bell pepper, julienned
1/3 cup roasted peanuts, roughly chopped
Directions
Bring a pot of salted water to a boil. Add the chicken breast and reduce heat to maintain a gentle simmer. Cook until the internal temperature reaches 165°F, about 12-15 minutes. Remove the chicken and let it cool slightly, then shred or thinly slice it.
In a small bowl, combine the minced garlic and chile paste. Add the sugar, rice-wine vinegar, lime juice, and fish sauce, stirring until the sugar dissolves completely.
Whisk the peanut oil into the dressing until well combined.
In a large bowl, combine the shredded cabbage, julienned cucumber, julienned carrots, julienned bell pepper, and thinly sliced red onion.
Add the shredded chicken to the vegetable mixture along with the julienned mint and cilantro leaves.
Pour the dressing over the salad and toss well to coat all ingredients evenly.
Divide the salad among serving plates. Slice the fresh chile pepper thinly and scatter over the top along with the roasted peanuts and cilantro sprigs. Serve immediately.
