Vietnamese Chicken Salad
This vibrant salad combines flavorful pan-seared chicken with crunchy napa cabbage, fragrant cilantro, and a zesty lime vinaigrette. Topped with a sprinkling of roasted peanuts, this dish is a delightful mixture of textures and tastes that will leave your taste buds wanting more. Serve this refreshing salad for a satisfying and tasty meal.
— Constant Cookbook
Ingredients
- 1 large lime
- 6 Tbs. peanut oil
- 2 Tbs. Asian fish sauce
- 1 Tbs. sugar
- 2 cups shredded pan-seared chicken (see
- related recipe at right)
- 2 shredded or thinly sliced napa cabbage
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground pepper, to taste
- 1/4 cup coarsely chopped roasted peanuts
Instructions
- <b>Make the vinaigrette</b>
- Grate 1 tsp. zest and squeeze 2 Tbs. juice from the lime into a small bowl. Add the oil, fish sauce and sugar and whisk together.
- <b>Assemble the salad</b>
- In a large bowl, combine the chicken, cabbage, green onions and cilantro and toss to mix well. Drizzle on the lime vinaigrette and toss to coat all the ingredients. Season with salt and pepper. Divide the salad among salad plates, top with the peanuts and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Simple Suppers,</I> by Melanie Barnard (Oxmoor House, 2007).
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