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Vietnamese Chicken Salad

September 25, 2008
Here’s another shower recipe- a cold chicken salad that you can make ahead and let sit for a few hours.  The cabbage will stay crunchy for a while since it’s such a tough vegetable.  The dressing on this salad is very light and a lot of the salad’s flavor comes from the broth the chicken is simmered in.  This recipe, which is from Food & Wine, serves 4.
1 1/3 pounds boneless, skinless chicken breasts (about 4)
1 cup canned low-sodium chicken broth or homemade stock
4 scallions including green tops, chopped
1/2 teaspoon salt
1 1/4 pounds green cabbage (about 1/2 head), thinly shredded (about 4 cups)
3 carrots, grated or finely julienne
3 T chopped fresh mint
3 T chopped cilantro
1/4 cup lime juice
1/4 cup fish sauce
4 teaspoons sugar
1/4 teaspoon dried red-pepper flakes
1/4 cup chopped peanuts (optional)
Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, 1/4 of the scallions, and 1/4 teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the pan and shred it.
In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots, and 4 tablespoons of the herbs, if using. In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes, and the remaining 1/4 teaspoon salt. Toss the salad with the dressing.
Sprinkle with the remaining 2 tablespoons chopped herbs and the peanuts.
One Comment leave one →
  1. September 25, 2008 11:53 am

    My girlfriend made this for me yesterday according to your recipe and it was delicious! Great post!
    Oh yea, the carrot picture you have for your header is really cool! 😀

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