Vietnamese Chicken Salad

Recipe by From a Chef's Kitchen

Vietnamese Chicken Salad will rock your world with flavor! It’s loaded with fresh herbs and vegetables!

Ingredients

• chicken
• 2 teaspoons grated ginger
• 3 cloves garlic (minced)
• 2 teaspoons fresh lime juice
• 2 tablespoons canola oil
• 1 tablespoon fish sauce
• ½ teaspoon Chili garlic sauce
• 2 boneless skinless chicken breast halves
• canola oil or cooking spray
• dressing
• ⅓ cup water
• 3 tablespoons fish sauce
• 1 tablespoon canola oil
• 1 tablespoon rice vinegar
• 1 tablespoon light brown sugar
• 2 serrano peppers
• 2 tablespoons fresh lime juice
• 3 cloves garlic (minced)
• 2 teaspoons grated ginger
• to FINISH SALAD
• 3 cups shredded green cabbage
• ½ cup shredded carrots
• ½ medium English cucumber ( halved, seeded and thinly sliced)
• 4 scallions, ( white and light green part only, thinly sliced diagonally)
• ¼ cup mint leaves ( torn )
• ¼ cup cilantro leaves ( torn )
• dry roasted peanuts

Method

1. CHICKEN
2. Combine ginger, garlic, lime juice, oil, fish sauce and chili garlic sauce in a small bowl.
3. Pound chicken breasts slightly so they are an even thickness. Place in a zipper top bag, add marinade and marinate in the refrigerator for 1 hour.
4. Preheat a grill pan to medium-high. Add oil or cooking spray, remove chicken from marinade, place chicken on grill pan and cook 5 minutes per side or until cooked through to 165 degrees. Cool, then thinly slice or shred.
5. DRESSING
6. Combine dressing ingredients in a mini food processor or blender. Process until smooth.
7. TO FINISH SALAD
8. Combine chicken, cabbage, carrots, cucumber, scallion, mint leaves, cilantro leaves in a bowl. Toss with dressing. Place in bowls or on a plate, top with dry roasted peanuts and serve immediately.

View the recipe instructions at From a Chef's Kitchen