Dress up grilled chicken breasts with bright Vietnamese flavors. The salad is built off packaged coleslaw mix, enhanced with fresh mint and cilantro, crunchy peanuts, and a sweet-and-salty dressing of fish sauce and rice vinegar.
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Prepare a medium grill fire.
With a mortar and pestle, pound the shallots, jalapeno, sugar, and 1/8 tsp. pepper until the shallots are very soft (but not pureed) and liquid is released. Transfer to a large serving bowl and stir in the vinegar and fish sauce.
Season the chicken with 1/4 tsp. salt and 1/8 tsp. pepper and grill, turning once, until just cooked through, about 2 minutes per side. Let cool and then shred the chicken with your fingers into long thin strips, pulling the meat along its natural grain.
Toss the coleslaw mix into the vinegar mixture. Add the chicken, mint, and cilantro and combine well. Top with the peanuts and serve at room temperature.
This salad is a one-dish meal on its own, but for heartier appetites, pair it with a crisp baguette. Or serve Coconut Rice Pudding with Mango for dessert.
If you don’t have a grill, you can cook the chicken indoors on a ridged grill pan over medium-high heat for the same amount of time.
The fish sauce taste did not work for me and I should have doubled the amount of cabbage.
This dish is incredible - so many flavors and textures that come together very nicely. Also very quick and easy. I hardly have made this since weve had kids since it isnt really kid friendy (quite spicy) but I do miss making it!
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