Free Recipe Vietnamese Chicken Salad
Recipe Type: M Recipes
Recipe Preparation: simmer
Cooking Ingredients for Vietnamese Chicken Salad Recipe
1 Boneless skinless chicken
-breast
3/4 ts Chile paste
1 Garlic clove; minced
1-1/2 tb Sugar
1 tb Rice-wine vinegar
3 tb Freshly-squeezed lime juice
2 tb Vietnamese fish sauce
3 tb Peanut oil
6 c Shredded savoy cabbage -;
-(12 oz)
1/2 c Mint leaves; julienned
1/2 c Cilantro leaves; julienned
Extra cilantro leaves; for
-garnish
1 sm Red onion; thinly sliced
Lengthwise
1 sm Fresh red or green hot chile
-pepper
1/2 Seedless cucumber; julienned
2 lg Carrots; peeled, julienned
1 Red bell pepper; julienned
1/3 c Roughly chopped roasted
-peanuts
Vietnamese Chicken Salad Preparation
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@prodigy.net 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); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Vietnamese Chicken Salad?
If you know a better Vietnamese Chicken Salad Recipe please comment below.