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Recipe

Vietnamese-Style Chicken Salad

Scott Phillips

Servings: 4

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.

Ingredients

  • 3 small shallots, coarsely chopped (1/2 cup)
  • 1 jalapeno, chopped (seed first if you want less heat)
  • 1 Tbs. granulated sugar
  • Freshly ground black pepper
  • 1/4 cup rice vinegar
  • 3 Tbs. fish sauce
  • 1 lb. boneless, skinless, thin-sliced (1/4 to 1/2 inch thick) chicken breast cutlets
  • Kosher salt
  • 6 oz. package coleslaw mix
  • 1 cup fresh mint leaves, torn if large
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup salted peanuts, coarsely chopped

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 70
      Fat (g): 7
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 65
      Sodium (mg): 1260
      Carbohydrates (g): 11
      Fiber (g): 2
      Protein (g): 27

Preparation

  • 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.

Tip

 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.

Reviews

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Reviews

  • G_MaBecky | 10/28/2016

    The fish sauce taste did not work for me and I should have doubled the amount of cabbage.

  • mmeckstr | 04/13/2016

    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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