After 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.
