Vietnamese Cabbage Chicken Salad
This is a refreshing, main course salad perfect for summer entertaining or a potluck. When the mint in up in my garden I'm ready!
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Ingredients
DRESSING
- 1 Thai bird chile*, seeded and finely chopped
- 3 cloves garlic, minced
- 2 tablespoon sugar
- 1 tablespoon rice vinegar
- 3 tablespoon lime juice
- 3 tablespoon fish sauce
- 3 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- freshly ground black pepper
SALAD
- 2 small chicken breasts, cooked and shredded (about 2 cups)
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrot
- ½ cup shredded fresh mint
GARNISH
- cilantro sprigs
- fresh mint sprigs
- ¼ cup crushed peanuts
Instructions
DRESSING
- Combine all dressing ingredients. Set aside for 30 minutes.
SALAD
- Fill a large frying pan with water and bring to boil over high heat.
- Add chicken, put lid on and turn heat down to maintain a low boil. Poach for 10 minutes, turn chicken and continue poaching until cooked through, another 10 minutes depending on the thickness. Remove from water and cool.
- While still warm shred the meat using 2 forks or cut into thin slices.
- In a large mixing bowl combine chicken, cabbage, carrot and mint. Sprinkle dressing over and toss well. Transfer salad to serving platter or plates.
- Garnish with cilantro springs, mint and chopped peanuts.
Notes
*Thai bird chiles are tiny and hot. Substitute a jalapeno or serrano chile to suit your taste.