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Prep Time:
Cooking Time: Servings: 4 |
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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.
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Salad | ||
ginger | 1/4 cup | peeled and chopped |
chicken breast - boneless & skinless - frozen | 4 | |
water | 4 cups | |
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 |
cilantro | 1/2 | leaves picked |
sesame seed | 1 Tbsp | toasted - optional |
peanuts - dry-roasted unsalted | 1/2 cup | salted & chopped - optional |
Dressing | ||
fish sauce | 1/3 cup | |
red wine vinegar | 2 Tbsps | |
lime juice | 2 Tbsps | |
brown sugar | 2 Tbsps | |
cornstarch | 1/2 tsp | |
red chili pepper | 1/2 | seeded and diced |
garlic clove | 1 | crushed |