Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 boneless skinless chicken breast, grilled; 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); 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

(7)

Recipe 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.

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READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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

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