Prep 45 mins
Cook 25 mins
This is the perfect entree salad in my opinion! Once you make it the first time, you will want it again and again! It is very crisp, clean and fresh tasting. Although there are a lot of ingredients, it is very simple and foolproof to prepare. I always buy a precooked whole chicken at the market to use for this salad. Makes it perfect for a summer get-together!
- 4 chicken breast halves (can use any precooked chicken)
- 1 tablespoon lee kum kee chili-garlic sauce or 1 tablespoon chili paste
- 1 garlic clove, minced
- 3 tablespoons sugar
- 2 tablespoons rice wine vinegar
- 6 tablespoons freshly squeezed lime juice
- 4 tablespoons fish sauce
- 6 tablespoons peanut oil
- 1 head savoy cabbage (shredded or chiffonade)
- 1⁄2 cup fresh mint leaves, finely chopped
- 1⁄2 cup fresh cilantro leaves, finely chopped
- 1 small red onion, thinly sliced lengthwise
- 1 small fresh red hot chili peppers or 1 small green hot chili pepper, diced
- 1⁄2 seedless cucumber, julienned
- 2 large carrots, julienned
- 1 red bell pepper, julienned
- 1⁄2 cup roughly chopped roasted peanuts
- Salt, pepper and roast chicken breasts at 400 until done.
- Make the dressing: In a small bowl, whisk together chili paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
- Set aside.
- Remove chicken meat from bones and slice each breast thinly on the bias.
- In a medium bowl, toss together cabbage, mint, and cilantro.
- Add 1/2 of the dressing and toss.
- Place on a large platter or 4 individual platters.
- Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
- Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
This was excellent! I was initially a bit sceptical about the combination of some of the ingredients but they really worked well together with the yummy marinade. It didn't take me as long as indicated to make this, I think because I cut the chicken into strips before roasting it, so it baked faster. This is very good but very hot and spicy as well. If you aren't a big spice fan, I'd recommend deseeding the chilies before you mix up the dressing or even just leave them out entirely. The recipe has lots of flavour regardless. Since I first made this I've returned to the recipe many times and have made it as well with salmon in a teriyaki sauce on top.
This is absolutely luscious. What a combo of textures and flavors! I cut back on the oil by 3/4, but added a bit of xanthan gum to thicken the dressing. Never tried it before, but it works great. Dieting (boo hoo) never tasted so good. Don't leave out the peanuts! They really add that final coup.
It's a nice, light salad with different textures, but I would try going light with the peanut oil, so that I could cut down w/the calories and such. For additional flavors, I bought shrimp chips that were already prepared at my Asian store to indulge along w/the salad! Very yummy!