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

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Recipe by J. Ko

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Vietnamese Chicken Salad created by Leggy Peggy

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
Serves:
Units:

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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

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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RECIPE MADE WITH LOVE BY

@J. Ko

Contributor

@J. Ko

Contributor

"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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review by kelly.sullivan

7/23/2012

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.

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tweak by kelly.sullivan

7/23/2012

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.

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review by vtopp

7/10/2008

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

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review by dusty AE

3/24/2008

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.

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review by Jewelies

2/13/2008

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.

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