VIETNAMESE CHICKEN SALAD

Vietnamese Chicken Salad image

Provided by J. Ko

Categories Vietnamese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

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1 boneless skinless chicken breast, grilled
3/4 teaspoon chili paste (sambal oelek works well)
1 garlic clove, minced
1 1/2 tablespoons sugar
1 tablespoon rice wine vinegar
3 tablespoons lime juice
2 tablespoons vietnamese fish sauce
3 tablespoons peanut oil (1 Tbsp sesame and 2 Tbsp vegetable oil works well also)
6 cups napa cabbage, shredded
1/2 cup mint leaf, julienned
1/2 cup cilantro leaf, julienned, plus more leaves for garnish
1 small red onion, thinly sliced
1 small seedless cucumber, julienned
2 carrots, peeled and julienned
1 red bell pepper, julienned
1 small fresh hot red chili peppers (optional) or 1 small hot green chili pepper, seeded and finely diced (optional)
1/3 cup roasted peanuts, roughly chopped

Steps:

Thinly slice the grilled chicken breast. Set aside.
In a small bowl, whisk together the dressing ingredients until well combined. Set aside.
In a medium bowl, toss together cabbage, mint and cilantro. Place on a large platter. Top cabbage mixture with the onion, peppers, cucumber, carrots, and chicken. Drizzle with reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

Nutrition Facts : Calories 213.4, Fat 13.9, SaturatedFat 2.2, Cholesterol 12.6, Sodium 621.1, Carbohydrate 15.8, Fiber 3.6, Sugar 8.2, Protein 9.4