Description
A vibrant and refreshing Vietnamese chicken salad with fresh ingredients and bold flavors. Perfect for summer gatherings or a light lunch.
Ingredients
- 1 lb chicken breast, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup mint leaves, torn
- 2 carrots, julienned
- 2 cups cabbage, shredded
- 1 bell pepper, sliced
- 1/4 cup lime juice
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp chili flakes (optional)
- 1/4 cup peanuts, crushed (for garnish)
Instructions
- Marinate the chicken: In a bowl, mix lime juice, fish sauce, and a pinch of sugar. Add the chicken slices and let them sit for about 15 minutes.
- Cook the chicken: In a skillet over medium heat, add a little oil and cook the chicken for about 5-7 minutes, or until fully cooked. Remove from heat and let cool.
- Prepare the vegetables: While the chicken cools, chop the cabbage, carrots, bell peppers, and herbs.
- Combine: In a large bowl, toss the vegetables and herbs together. Once the chicken is cool, add it to the bowl.
- Make the dressing: In a small bowl, whisk together lime juice, fish sauce, sugar, and chili flakes if using.
- Serve: Drizzle the dressing over the salad and gently toss to combine. Top with crushed peanuts for added crunch.
Notes
For best flavor, use fresh herbs. Store leftover salad in an airtight container without dressing to keep it crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Vietnamese