VIETNAMESE CHICKEN SALAD

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Vietnamese Chicken Salad image

The dressing is what makes this salad! You don't have to adhere to the list of salad ingredients: put in whatever strikes your fancy. I usually grill up extra chicken breasts when we're having grilled chicken and use them to make up the salad for the next day.

Provided by J. Ko

Categories     Vietnamese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

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

*** Explore more Vietnamese Chicken Salad Recipes »

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