Vietnamese chicken salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Boneless skinless chicken breast | |
| ¾ | teaspoon | Chile paste |
| 1 | Garlic clove; minced | |
| 1½ | tablespoon | Sugar |
| 1 | tablespoon | Rice-wine vinegar |
| 3 | tablespoons | Freshly-squeezed lime juice |
| 2 | tablespoons | Vietnamese fish sauce |
| 3 | tablespoons | Peanut oil |
| 6 | cups | Shredded savoy cabbage -; (12 oz) |
| ½ | cup | Mint leaves; julienned |
| ½ | cup | Cilantro leaves; julienned |
| Extra cilantro leaves; for garnish | ||
| 1 | small | Red onion; thinly sliced |
| Lengthwise | ||
| 1 | small | Fresh red or green hot chile pepper |
| ½ | Seedless cucumber; julienned | |
| 2 | larges | Carrots; peeled, julienned |
| 1 | Red bell pepper; julienned | |
| ⅓ | cup | Roughly chopped roasted peanuts |
Directions
Add the chicken to simmering water, and poach until the meat is firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes. Remove the chicken from the water, and thinly slice it lengthwise.
Set aside.
In a small bowl, whisk together the chile paste, garlic, sugar, rice-wine vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside.
In a medium bowl, toss together the cabbage, mint, and cilantro, and place on a large platter. Top the cabbage mixture with the onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
Serves 6.
Cuisine: "Vietnamese" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."
Per serving: 145 Calories (kcal); 7g Total Fat; (45% calories from fat); 10g Protein; 10g Carbohydrate; 23mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 1 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart
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