Vietnamese Chicken Salad

READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Salt, pepper and roast chicken breasts at 400 until done.
  • Cool.
  • Make the dressing: In a small bowl, whisk together chili paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
  • Set aside.
  • Remove chicken meat from bones and slice each breast thinly on the bias.
  • In a medium bowl, toss together cabbage, mint, and cilantro.
  • Add 1/2 of the dressing and toss.
  • Place on a large platter or 4 individual platters.
  • Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
  • Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
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