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Vietnamese Chicken Salad

  • 30minutes
  • 213calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E, P
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 boneless skinless chicken breast , grilled

  2. 3/4 teaspoon chili paste (sambal oelek works well)

  3. 1 garlic clove , minced

  4. 1 1/2 tablespoons sugar

  5. 1 tablespoon rice wine vinegar

  6. 3 tablespoons lime juice

  7. 2 tablespoons vietnamese fish sauce

  8. 3 tablespoons peanut oil (1 Tbsp sesame and 2 Tbsp vegetable oil works well also)

  9. 6 cups napa cabbage , shredded

  10. 1/2 cup mint leaf , julienned

  11. 1/2 cup cilantro leaf , julienned, plus more leaves for garnish

  12. 1 small red onion , thinly sliced

  13. 1 small seedless cucumber , julienned

  14. 2 carrots , peeled and julienned

  15. 1 red bell pepper , julienned

  16. 1 small fresh hot red chili peppers or 1 small hot green chili pepper , seeded and finely diced

  17. 1/3 cup roasted peanuts , roughly chopped

Instructions Jump to Ingredients ↑

  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.

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