Vietnamese Chicken Salad
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Prep Time:
Cooking Time: Servings: 4 |
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Vietnamese Chicken Salad Recipe. A hearty summer salad that incorporates the classic Asian components of flavor- hot, sweet, and sour. This makes for a great dish for those warm summer days when eating outside is a must.
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Be The First To Review This RecipeIngredients
| Salad | ||
| ginger | 1/4 cup | peeled and chopped |
| chicken breast - boneless & skinless - frozen | 4 | |
| water | 4 cups | |
| cucumber | 1 | peeled, seeded, and sliced into thin strips |
| bean sprouts | 1/3 lb | |
| green onion | 5 | ends removed sliced in half lengthwise |
| mint (fresh) | 1/2 | leaves picked |
| cilantro | 1/2 | leaves picked |
| sesame seed | 1 Tbsp | toasted - optional |
| peanuts - dry-roasted unsalted | 1/2 cup | salted & chopped - optional |
| Dressing | ||
| fish sauce | 1/3 cup | |
| red wine vinegar | 2 Tbsps | |
| lime juice | 2 Tbsps | |
| brown sugar | 2 Tbsps | |
| cornstarch | 1/2 tsp | |
| red chili pepper | 1/2 | seeded and diced |
| garlic clove | 1 | crushed |
Directions
- In a stockpot combine the chopped ginger, chicken breast, and enough water to cover. Bring to a boil and lower to a simmer. Cook for 10 minutes. Remove from the heat and allow the chicken to cool in the liquid for 1 hour.
- In a saucepan combine the fish sauce, red wine vinegar, lime juice, and brown sugar. Stir well and bring to a boil. Lower to a simmer.
- Combine the corn starch with a tablespoon of water and mix well to form a paste.
- Stir into the dressing.
- Remove from the heat and add the diced red chile and crushed garlic.
- Allow the dressing to completely cool.
- In a salad bowl add the cucumber, bean sprouts, green onion, mint, and cilantro.
- Shred the chicken over the salad. Drizzle the salad dressing over and top sesame seeds and peanuts.
