VIETNAMESE CHICKEN SALAD

Vietnamese Chicken Salad image

This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.

Provided by Jia T.

Categories Salad

Time 30m

Yield 4

Number Of Ingredients 15

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Ingredients

1 tablespoon finely chopped green chile peppers
1 tablespoon rice vinegar
2 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
3 cloves garlic, minced
1 tablespoon white sugar
1 tablespoon Asian (toasted) sesame oil
2 tablespoons vegetable oil
1 teaspoon black pepper
2 cooked skinless boneless chicken breast halves, shredded
½ head cabbage, cored and thinly sliced
1 carrot, cut into matchsticks
⅓ onion, finely chopped
⅓ cup finely chopped dry roasted peanuts
⅓ cup chopped fresh cilantro

Steps:

Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 19.3 g, Cholesterol 36.5 mg, Fat 17.9 g, Fiber 5.7 g, Protein 19.2 g, SaturatedFat 2.9 g, Sodium 990.9 mg, Sugar 10.3 g