Serves 2
35 min
Vietnamese Chicken Salad
Recipe GLPR7252e7a781c307
This refreshing Vietnamese chicken salad combines tender poached chicken with crisp vegetables and a vibrant ginger-lime dressing. The salad features cabbage, cucumber, and red onion dressed with a bright mixture of lime juice, fish sauce, and aromatic ginger and garlic. Topped with crushed peanuts for added crunch and flavor, this light and flavorful dish is perfect as a main course or side dish.
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Ingredients
2 boneless chicken thighs
2 cups water
1 cucumber, cut into thin strips
1/2 onion, thinly sliced
2 cups cabbage, thinly shredded
2 cups red cabbage, thinly shredded
1/2 cup lime juice
1/4 cup fish sauce
1/4 cup coconut soda or water
1/4 cup plus 2 tablespoons sugar
2 tablespoons minced garlic
1 tablespoon minced ginger
1 tablespoon vegetable oil
1/2 tablespoon chili paste
1/2 cup roasted peanuts, coarsely chopped
Directions
Bring 2 cups of water to a boil in a pot over high heat. Once boiling, add the 2 boneless chicken thighs and reduce heat to medium. Simmer for 12-15 minutes until the internal temperature reaches 165°F. Remove the chicken from the water and set aside to cool.
While the chicken cooks, prepare the ginger dressing. Combine the lime juice, fish sauce, coconut soda, and sugar in a small bowl. Stir until the sugar dissolves completely.
In a small skillet, heat the vegetable oil over medium heat. Add the minced garlic and minced ginger, stirring constantly for about 1 minute until fragrant. Stir in the chili paste if using, then pour this mixture into the dressing bowl. Mix well and set aside to cool slightly.
Once the chicken has cooled enough to handle, shred it into bite-sized pieces using two forks or your hands.
In a large salad bowl, combine the shredded cabbage, red cabbage, cucumber strips, onion slices, and shredded chicken.
Pour the ginger dressing over the salad and toss everything together until well coated and evenly mixed.
Transfer the salad to serving bowls and top each portion with the chopped peanuts. Serve immediately while still crisp.
