Zesty Vietnamese Garlic Chicken Salad
Details
A refreshing, garlicky explosion of Vietnamese flavors in every vibrant bite!
Ingredients
Instructions
Prepare the Chicken
Place the chicken breast/thigh in a pot with water or chicken broth. Add bruised lemongrass and ginger slices, if using. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove chicken, let it cool, then shred it into bite-sized pieces using your hands or two forks. Set aside.
Prepare the Vegetables
In a large mixing bowl, combine the shredded green cabbage, julienned carrot, and thinly sliced red onion.
Make the Dressing (Nuoc Cham)
In a small bowl, combine the minced garlic and sliced bird's eye chilies. Add fish sauce, granulated sugar, fresh lime juice, and warm water. Stir well until the sugar dissolves. Taste and adjust for desired balance of sweet, sour, salty, and spicy.
Assemble the Salad
Add the shredded chicken, chopped mint leaves, and chopped cilantro to the bowl with the vegetables. Pour the dressing over the salad.
Toss and Serve
Toss everything gently until well combined and coated with the dressing. Let it sit for 5-10 minutes to allow the flavors to meld. Before serving, sprinkle with roasted peanuts and fried shallots (if using). Serve immediately as a refreshing main course or side dish.
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