Vietnamese Chicken Salad

Submitted by Dancer

• Ingredients: 12
• Serves: 6

ingredients

• 2 lbs boneless skinless chicken breasts
• 3 tablespoons fresh lime juice
• 3 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 serrano chilies, finely chopped
• 3 cloves garlic, finely chopped
• 1 red onion, thinly sliced
• 1 cup bean sprouts
• 2 cups napa cabbage, shredded
• 2⁄3 cup cilantro, or basil or mint shredded
• to taste black pepper, freshly ground

directions

1. Poach chicken in lightly salted, simmering water until juices run clear (about 30 minutes). Remove from the liquid and cool. Shred meat.
2. In small bowl stir together lime juice, fish sauce, rice vinegar, sugar, chili peppers and garlic. Stir in onions, cover and let steep at room temperature 30 minutes.
3. Blanch bean sprouts in boiling water. Drain and refresh with cold water.
4. In large bowl combine chicken, bean sprouts, cabbage and cilantro.
5. Add sauce and toss to mix well.
6. Grind black pepper over top and garnish with cilantro

Reviews

[Kathleen Nelson]

A very nice change from the boring mayoniase based salad. Love the heat.

 

[DixonPDX]

The recipe was amazingly delicious, especially for something with almost no fat. I was in a hurry, so I used a roasted chicken from my supermarket. I also used a tablespoon of Vietnamese chile/garlic paste instead of the serranos and garlic.