Vietnamese Chicken Salad
Vietnamese Chicken Salad Recipe. A hearty summer salad that incorporates the classic Asian components of flavor- hot, sweet, and sour. This makes for a great dish for those warm summer days when eating outside is a must.
|ginger||1/4 cup||peeled and chopped|
|chicken breast - boneless & skinless - frozen||4|
|cucumber||1||peeled, seeded, and sliced into thin strips|
|bean sprouts||1/3 lb|
|green onion||5||ends removed sliced in half lengthwise|
|mint (fresh)||1/2||leaves picked|
|sesame seed||1 Tbsp||toasted - optional|
|peanuts - dry-roasted unsalted||1/2 cup||salted & chopped - optional|
|fish sauce||1/3 cup|
|red wine vinegar||2 Tbsps|
|lime juice||2 Tbsps|
|brown sugar||2 Tbsps|
|red chili pepper||1/2||seeded and diced|
- In a stockpot combine the chopped ginger, chicken breast, and enough water to cover. Bring to a boil and lower to a simmer. Cook for 10 minutes. Remove from the heat and allow the chicken to cool in the liquid for 1 hour.
- In a saucepan combine the fish sauce, red wine vinegar, lime juice, and brown sugar. Stir well and bring to a boil. Lower to a simmer.
- Combine the corn starch with a tablespoon of water and mix well to form a paste.
- Stir into the dressing.
- Remove from the heat and add the diced red chile and crushed garlic.
- Allow the dressing to completely cool.
- In a salad bowl add the cucumber, bean sprouts, green onion, mint, and cilantro.
- Shred the chicken over the salad. Drizzle the salad dressing over and top sesame seeds and peanuts.