Vietnamese Chicken Salad

BY Chef Shavez

Vietnamese Chicken Salad

It’s getting warm, and I tend to crave more refreshing foods with lots of fresh raw veggies. I first had this dish prepared by our “Ba Noi” (Vietnamese Grandmother). Not only is this dish light but it’s packed with lots of flavors. It’s always a hit! Don’t forget the crushed peanut garnish it will bring all the flavors together!

Remember to expand your pallet by trying new things, especially food combinations you have never tried! 

• 1 tablespoon finely chopped jalapeno peppers
• 2 tablespoon rice vinegar
• 2 tablespoons fresh lime juice
• 3 tablespoons Asian(Vietnamese) fish sauce
• 3 cloves garlic, minced
• 1 tablespoon white sugar
• 3 tablespoon Asian (toasted) sesame oil

• 1 teaspoon black pepper
• 2 cooked skinless boneless chicken breast halves, shredded
• 1/2 head cabbage, cored and thinly sliced
• 1 carrot, cut Juliane
• 1/3 onion, finely chopped
• 1/2 cup finely chopped Cilantro
• 1/4 cup chopped fresh mint

Garnish With

• 1/3 cup finely chopped dry roasted peanuts

·       Stir together the chopped jalapeno, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.

·       Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.