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  • Vietnamese Chicken Salad

    5 votes
    Vietnamese Chicken Salad
    Prep: 20 min Cook: 15 min Servings: 6
    by Kimberly Lindstrom
    9 recipes
    >
    Packaged angel hair slaw and matchstick-cut carrots speed preparation for weeknight cooking.

    Ingredients

    • 1 pound skinless, boneless chicken breasts
    • 1 1/2 cups chopped green onions, divided
    • 1/4 cup fresh lime juice
    • 3 tablespoons sugar
    • 1 garlic clove, minced
    • 2 tablespoons fish sauce
    • 6 cups thinly sliced green cabbage
    • 1 cup matchstick-cut carrot
    • 3/4 cup (3 x 1/8-inch) julienne-cut red bell pepper
    • 3/4 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
    • 1/2 cup finely chopped dry roasted peanuts
    • 1/3 cup chopped fresh basil
    • 1/3 cup chopped fresh mint
    • 1/3 cup chopped fresh cilantro

    Directions

    1. Place chicken and 1/2 cup green onions in a medium saucepan; cover with water. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 10 minutes. Drain and discard green onions. Place chicken on a work surface or cutting board, and shred chicken with 2 forks.
    2. Combine juice, sugar, and garlic in a small microwave-safe bowl. Cover with plastic wrap; microwave at HIGH for 20 seconds or until sugar melts. Cool to room temperature; stir in fish sauce.
    3. Combine remaining 1 cup onions, chicken, cabbage, and remaining ingredients in a large bowl. Drizzle with juice mixture; toss well to coat. Cover and let stand 5 minutes before serving.

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