Description
A vibrant Vietnamese Chicken Salad that combines tender chicken, crisp vegetables, and a zesty dressing for a refreshing dish.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1/2 cup chopped cilantro
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup sliced green onions
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- Chili flakes to taste
Instructions
- Prepare the chicken by boiling it in salted water until fully cooked, about 20 minutes, then shred it.
- Shred the cabbage and carrots finely using a sharp knife or mandoline.
- Chop the cilantro and slice the red bell pepper thinly.
- Slice the green onions thinly.
- Mix the shredded chicken, cabbage, grated carrots, cilantro, red bell pepper, and green onions in a large mixing bowl.
- Prepare the dressing by whisking together the fish sauce, sugar, lime juice, and sesame oil.
- Dress the salad by pouring the dressing over and tossing to coat.
- Add crushed peanuts on top and toss again gently.
- Season with chili flakes to taste.
- Adjust seasoning if necessary, then chill or serve immediately.
Notes
Let the salad sit for about 30 minutes to allow flavors to meld before serving.