I’m anticipating all of the fresh flavors that come with the warmer months. Mint! Cucumber! Lime! Peppers! I can’t wait. This recipe for Vietnamese Chicken Salad from Tasty Kitchen member LilKim12161 got me very excited about the months to come. It is full of crunch and spice and sweet and tang. You will love it.
Since I had roasted chicken left over, I decided to take the short route and shred that. But you could also poach chicken breasts in broth with ginger and garlic the way she does. In addition to that, you will need: white wine vinegar, fish sauce, fresh mint leaves, cucumber, lime, carrot, cilantro, Savoy cabbage, chilly peppers, sugar, and peanuts.
In a mixing bowl, combine the cilantro leaves, cabbage, carrot, cucumber and mint and toss it about.
Next, shred the chicken with your hands into thin bite-sized pieces.
Add that to your fresh veggie mixture.
Next make the dressing in a small bowl. Add the sugar …
Followed by the vinegar …
Fish sauce and chili peppers …
Lime juice …
And stir, stir, stir until the sugar is dissolved.
What is great about this salad is that you can keep the dressing and salad separate and serve it up in small portions, dressing only what you need.
Or you can dress all at once and serve it up family style. It has spice, crunch, texture and beautiful color. You will love it.
This salad is good for you and tastes great. I love the saltiness from the fish sauce mixed with the tartness of the lime and the sweet from the sugar. You have to try this!
For the chicken:
Put chicken breast, chicken broth, ginger, 1 clove of garlic (thinly sliced), and cilantro stems into a pot. Bring to a boil. Boil for 5 minutes. Put a lid on the pot. Turn off the heat and let the chicken sit for 15 minutes.
Place cilantro leaves, cabbage and mint in a big mixing bowl. Put the carrot and cucumber in the bowl as well. Pour the peanuts over the top.
Take the chicken out of the broth and set it on a chopping board to cool down. Once cool shred the chicken with your hands and place in the large mixing bowl with the veggies.
For the dressing:
Add the fish sauce, lime juice, sugar, white vinegar, chili peppers and 1 garlic clove (minced) in a small bowl. Stir to dissolve sugar. Pour the dressing over the salad. Mix to combine if eating right away.
If you are making this ahead of time, do not pour the dressing over the salad until ready to eat.
- 2 pounds Boneless Skinless Chicken Breast
- 4 cups Low Sodium Chicken Broth
- 1 piece Ginger, 2- 3 Inches Long, Sliced
- 2 cloves Garlic, Divided
- 1 bunch Cilantro Stems And Roots If You Have Them
- ½ cups Chopped Cilantro Leaves
- ¾ whole Savoy Cabbage, Thinly Sliced
- 1 cup Mint, Chopped
- 1 whole Large Carrot, Peeled And Grated
- ½ whole English Cucumber, Juilenned
- 1 package 100 Gram Package, Unsalted Peanut Pieces
- 6 Tablespoons Fish Sauce
- 6 Tablespoons Fresh Lime Juice
- 2 Tablespoons Granulated Sugar
- 2 Tablespoons White Vinegar
- 2 whole Chili Peppers, Thinly Sliced
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.