Vietnamese Chicken Salad
- 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
- Poach chicken in lightly salted, simmering water until juices run clear (about 30 minutes). Remove from the liquid and cool. Shred meat.
- 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.
- Blanch bean sprouts in boiling water. Drain and refresh with cold water.
- In large bowl combine chicken, bean sprouts, cabbage and cilantro.
- Add sauce and toss to mix well.
- Grind black pepper over top and garnish with cilantro
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Reviews
RECIPE SUBMITTED BY
Dancer
Guelph, 0