Vietnamese Chicken Salad

Submitted by J. Ko

"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."

 

• Ready In: 30mins
• Ingredients: 17
• Serves: 6

ingredients

• 1 boneless skinless chicken breast, grilled

• DRESSING

• 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)

• SALAD

• 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

directions

1. Thinly slice the grilled chicken breast. Set aside.
2. In a small bowl, whisk together the dressing ingredients until well combined. Set aside.
3. 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.

Reviews

[Chef TanyaW]

This recipe is delicious and very versatile. For the chicken, we use a marinade recipe for Vietnamese Chicken on this site. For the salad, I didn't have cabbage on hand, so I just used romaine lettuce and spinach. I also threw some pickled red onion on top. The dressing is fabulous and the salad is veggie rich and I'll definitely make it again! Thank you.

 

[kelly.sullivan]

you can do anything for the salad as long as you have this dressing ! I have used it on rice, shredded cabbage, on Vietnamese noodles...a definite winner. <br/><br/>used Sirachi sauce and sesame oil as substitutes, and used rice wine vinegar instead of white wine vinegar.

 

[vtopp]

Very good salad. Served it for dinner and the entire family enjoyed it.

 

[dusty AE]

This was heavenly. DH had 3rds and I had seconds - this was for lunch, then we shared the leftovers for tea, yummo! This is a keeper, easy to make. I used the breasts off of a BBQ chicken and also went with the sesame/vegetable oil option.

 

[Jewelies]

The flavours in this are fabulous! Instead of the suggested chicken I used 1/2 a cooked Chinese barbecue duck. I also added some mung bean sprouts. The dressing is excellent and the peanuts top this off nicely. Thank you for sharing this wonderful recipe.