Wednesday, June 02, 2010

Crisp, refreshing: Vietnamese Chicken Salad

Vietnamese Chicken Salad recipeAfter a long weekend filled with barbecues, high temperatures and humidity and plenty of steaks, burgers and other Memorial Day goodies, the boy and I were craving something light and refreshing for dinner last night. This salad is both of those things and with minimal cooking, it won't overheat your kitchen — though there is lots of chopping involved!

Vietnamese Chicken Salad
Serves 4.
1 skinless and boneless chicken breast
3/4 tsp chile-garlic paste
1 clove garlic, minced
1 1/2 Tb sugar
1 Tb rice vinegar
3 Tb freshly squeezed lime juice
2 Tb fish sauce
3 Tb peanut oil
5-6 cups shredded savoy cabbage
1/2 cup fresh mint leaves, julienned
1/2 cup fresh cilantro leaves, julienned, plus springs for garnish
1 small red onion, thinly sliced lengthwise
1 small fresh red or green hot chile pepper
1/2 seedless cucumber, peeled, seeded and julienned
2 large carrots, peeled and sliced into matchsticks
1 red bell pepper, julienned
1/3 cup roasted peanuts, roughly chopped

Bring stockpot of water to a simmer. Add chicken and poach until the meat is firm and juices run clear when pierced with a fork, about 10 to 12 minutes. Remove chicken from water and let rest for 5-10 minutes. Slice into long narrow strips and set aside.

Whisk together in a small bowl: chile-garlic paste, garlic, sugar, rice vinegar, lime juice, fish sauce and peanut oil. Set aside.

In a large bowl toss together cabbage, mint and cilantro. Top with onion, pepper, cucumber, carrots, bell pepper and chicken. Drizzle with reserved dressing. Garnish with cilantro and chopped peanuts.

Vietnamese Chicken Salad recipe

1 comment:

  1. I'm with you - I need some salads after all the BBQing and MEAT that has been going on. :) This one looks good!