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Vietnamese Chicken Salad

ChickenAsianNo-Cook

Time: 40 minutes

Yield: 4 servings

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About

Here's a fresh take on something familiar you will just love! Vietnamese Chicken Salad is a wonderful way to jazz up your lunchtime, since it's packed with all the savory, bright, and sweet Asian-inspired flavors you adore. Vietnamese Chicken Salad is bursting with an array of textures and tastes that are a feast for the eyes and the tummy. Give yourself a new salad adventure!

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Ingredients

  • For the salad dressing:
  • 2 limes, juiced
  • 2 tablespoons fish sauce
  • 1/4 cup vegetable oil
  • 2 tablespoons white rice vinegar
  • 1 clove garlic, minced
  • 2 tablespoons brown sugar
  • For the salad:
  • 1/2 napa cabbage, shredded
  • 1 carrot, grated
  • 3 cucumbers, de-seeded, sliced
  • 1 bell pepper, color of your choice, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1 bunch mint, finely chopped
  • 1 bunch coriander, optional, finely chopped
  • 1 clove garlic, thinly sliced
  • 1 red Thai chili, optional, thinly sliced
  • 2 chicken breasts, poached and sliced
  • For the toppings:
  • 1 cup salted peanuts, chopped
  • sesame seeds, to taste
  • shallots, to taste, fried, store-bought or homemade
  • mint leaves, to taste

Directions

Step 1 -Add the lime juice, the fish sauce, the vegetable oil, the rice vinegar, 1 clove of the minced garlic, and the brown sugar to a jar, sealing and shaking to combine.

Step 2 -In a large mixing bowl, add the cabbage, the carrot, the cucumbers, the bell pepper, the red onion, the chopped mint, the coriander, the garlic, and the Thai chili and mix using tongs.

Step 3 -Add the dressing and 1/2 of the chicken to the salad and mix to combine.

Step 4 -Top the salad with the remaining chicken, the salted peanuts, the sesame seeds, the fried shallots, and the extra mint leaves.

Step 5 -Serve.

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