This easy Vietnamese chicken salad is made with shredded chicken breast, cabbage, herbs, and roasted peanuts, then drizzled with sweet and salty fish sauce dressing.
chicken breast shredded cabbage carrot red onion fresh herbs roasted peanut fried shallot
Ingredients
Fish Sauce Dressing:
palm sugar
boiling water
garlic
fish sauce
rice vinegar
lime juice
red chili
Poach chicken breasts with ginger slices in a simmering water for 5 min. Turn off the heat. Leave chicken for 20 minutes with a lid on.
Cool poached chicken breast and shred it into small bite size pieces; set aside.
Shred green cabbage finely with a vegetable peeler (or shredder) and set aside.
Soak shredded cabbage, carrot, and onion in cold water for 10-15 min, then drain. The cold water will crisp up the vegetables and keep them fresh.
Mix the garlic, chili, fish sauce, vinegar, palm sugar (or brown sugar) and lime juice; stir well.
Combine shredded chicken, salad vegetables, and herbs in a large mixing bowl. Pour a desired amount of dressing to the salad and toss well.
Garnish salad with chopped peanuts and crisp-fried shallots (if using) and serve immediately.
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Yield
4-6 people
Type
Salad
Time
45 minutes
Level
Intermediate