Provided by Kia Dickinson
Categories Salad Chicken Ginger Poultry Back to School Dinner Lunch Lime Mint Basil Peanut Hot Pepper Carrot Family Reunion Healthy Cabbage Potluck Gourmet Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- Make chicken and vegetables for salad:
- Stir together lime juice, garlic, ginger, chiles, 2 teaspoons salt, and 1/2 teaspoon pepper, then rub all over chicken, inside and out. Marinate, covered, at room temperature while cooking vegetables.
- Thinly slice cabbage with slicer. Cut carrots into thin matchsticks (1/8 inch) with a knife. Cook vegetables in a large pot of salted boiling water (2 tablespoons salt for 6 quarts water) until crisp-tender, 4 to 5 minutes. Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well.
- Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl.
- Make dressing while chicken cools:
- Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice.
- Assemble salad:
- Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well. Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl. Make dressing while chicken cools: Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice. Assemble salad: Toss vegetables with half of dressing and chicken with remainder. Serve chicken over vegetables and sprinkle with peanuts, basil, and mint. Serve at room temperature or chilled.
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Amevor Christian
[email protected]This salad is not worth the effort. The flavors are bland and the chicken is tough.
jana qeshta
[email protected]I'm not sure what I did wrong, but my salad didn't turn out as good as the picture. The chicken was dry and the dressing was too sweet.
Clayton Ngwenya
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I highly recommend it!
Justina David
[email protected]I love the addition of the peanuts in this salad. They add a lovely crunch and a nutty flavor.
Randi BaybeJay Stone
[email protected]I've made this salad with different types of vegetables and it's always delicious. It's a great way to get your daily dose of veggies.
Kevin Tadman
[email protected]This salad is perfect for a summer picnic or potluck. It's also a great make-ahead meal.
misbah hanif
[email protected]I'm not usually a fan of chicken salad, but this recipe changed my mind. The flavors are so well-balanced and the chicken is so tender.
Karabo April
[email protected]This salad is a great way to use up leftover chicken. It's also a healthy and refreshing meal.
Tatenda Khomari
[email protected]I love the freshness of this salad. The vegetables are so crisp and the dressing is light and flavorful.
Christopher Dobles
[email protected]This was my first time making Vietnamese chicken salad and it turned out great! The recipe was easy to follow and the ingredients were easy to find.
Eze Valentine
[email protected]I've made this salad several times now and it's always a hit! It's so easy to make and the results are always delicious.
Bhutto Khan
[email protected]This Vietnamese chicken salad is a delightful blend of flavors and textures. The chicken is tender and juicy, the vegetables are crisp and refreshing, and the dressing is perfectly balanced. I especially love the addition of the peanuts, which add a