Name: Vietnamese Chicken Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb/450g); 1/2 head green cabbage, thinly sliced (about 4 cups); 1 medium carrot, julienned or grated; 1/2 red onion, thinly sliced; 1 cup fresh mint leaves, roughly chopped; 1 cup fresh cilantro leaves, roughly chopped; 1/4 cup Vietnamese fish sauce (nước mắm); 3 tablespoons fresh lime juice; 2 tablespoons rice vinegar; 2 tablespoons sugar; 2 cloves garlic, minced; 1-2 Thai bird's eye chilies, finely chopped (adjust to taste); 1/4 cup roasted peanuts, crushed, for garnish; 2 tablespoons fried shallots, for garnish (optional)

Instructions

Poach the chicken

In a medium pot, place chicken breasts and cover with water. Add a pinch of salt. Bring to a simmer over medium heat and cook for 12-15 minutes until chicken is cooked through (internal temperature of 165°F/74°C). Remove from water and let cool before shredding with two forks.
Prepare the vegetables

While the chicken is cooking, slice the cabbage, julienne the carrots, and thinly slice the red onion. Place them in a large mixing bowl. Roughly chop the mint and cilantro and add to the bowl.
Make the dressing

In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, minced garlic, and chopped chilies until the sugar is dissolved. Taste and adjust seasoning if needed - it should be a balance of salty, sour, sweet and spicy.
Combine the salad

Add the shredded chicken to the bowl with the vegetables and herbs. Pour the dressing over the salad and toss well to combine. Let sit for 5 minutes to allow the flavors to meld.
Serve and garnish

Transfer the salad to a serving platter or individual plates. Sprinkle with crushed peanuts and fried shallots if using. Serve immediately for best texture and flavor.

Vietnamese Chicken Salad

Ingredients

Instructions

Nutritional Information