VIETNAMESE CHICKEN SALAD

VIETNAMESE CHICKEN SALAD image

Categories Chicken

Yield 4 servings

Number Of Ingredients 23

For the Salad:
about 4 cups thinly shredded cabbage (regular or napa)
handful of rau ram (Vietnamese coriander) or mint, basil, cilantro
1/4 c shredded Carrots
crushed, roasted Peanuts
fried Shallots
fried Garlic
Pickled Red Onions
For the Chicken Marinade:
2 lbs Chicken, sliced to desired thickness for boiling, poaching, grilling or bbq (go for the brown meat!)
1 T fresh Ginger, crushed or grated
1 large clove Garlic, crushed or finely minced
2 T Vegetable or Grape-seed oil
2 T Fish Sauce
1 t Sugar
For the Fish Sauce Dressing
2/3 c Fish Sauce
2 T fresh Ginger, crushed or grated
1/3 c Water
3 cloves Garlic, finely minced or crushed
1-2 Red Chilies, minced
1 T Sugar
2 Tablespoons of fresh Lime Juice or more to taste (about 1 lime, depending on how juicy it is

Steps:

Make the Chicken. 1. In bowl, combine all chicken marinade ingredients and let marinade for about 20 minutes. Cook chicken using your desired method: boil, poach, grill or bbq. 2. Once chicken has cooled, shred the chicken. Make Fish Sauce Dressing 1. In medium bowl or large jar, combine all ingredients well. Allow sugar to completely dissolve before serving. 2. You can keep chilled in fridge for up to 1 month. Final Assembly: 1. In large bowl, combine cabbage, herbs and shredded carrots. In medium bowl, place shredded chicken and a few tablespoons of fish sauce to evenly coat the chicken. 2. When you're ready to serve, toss chicken into the salad and add more fish sauce dressing to taste. Top with fried shallots, garlic, peanuts and/or pickled onions.