Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Vietnamese, Asian
Ingredients: 177 milliliters (3 x 1/8-inch) julienne-cut red bell pepper; 177 milliliters (3 x 1/8-inch) julienne-cut yellow bell pepper; 237 milliliters matchstick-cut carrot; 118 milliliters finely chopped dry roasted peanuts; 2 Tbsps fish sauce; 79 milliliters chopped fresh basil; 79 milliliters chopped fresh cilantro; 79 milliliters chopped fresh mint; 1 garlic clove, minced; 1 liters thinly sliced green cabbage; 355 milliliters chopped green onions, divided; 59 milliliters fresh lime juice; 454 grams skinless, boneless chicken breasts; 3 Tbsps sugar

Vietnamese Chicken Salad

Vietnamese Chicken Salad might be a good recipe to expand your main course recipe box. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 236 calories, 21g of protein, and 8g of fat. It is a good option if you're following a gluten free and dairy free diet. A mixture of lime juice, roasted peanuts, matchstick-cut carrot, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is an affordable recipe for fans of Vietnamese food.

Instructions

Place chicken and 1/2 cup green onions in a medium saucepan; cover with water. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 5 minutes.

Ingredients you will need

Green Onions

Whole Chicken

Water

Equipment you will use

Sauce Pan

Remove from heat; let stand 10 minutes.

Drain and discard green onions.

Ingredients you will need

Green Onions

Place chicken on a work surface or cutting board, and shred chicken with 2 forks.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

Combine juice, sugar, and garlic in a small microwave-safe bowl. Cover with plastic wrap; microwave at HIGH for 20 seconds or until sugar melts. Cool to room temperature; stir in fish sauce.

Ingredients you will need

Fish Sauce

Garlic

Juice

Sugar

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Combine remaining 1 cup onions, chicken, cabbage, and remaining ingredients in a large bowl.

Ingredients you will need

Cabbage

Whole Chicken

Onion

Equipment you will use

Bowl

Drizzle with juice mixture; toss well to coat. Cover and let stand 5 minutes before serving.

Ingredients you will need

Juice

Equipment

Ingredients

Servings:

177milliliters

(3 x 1/8-inch) julienne-cut red bell pepper 177milliliters

(3 x 1/8-inch) julienne-cut yellow bell pepper 237milliliters

matchstick-cut carrot 118milliliters

finely chopped dry roasted peanuts 2Tbsps

fish sauce 79milliliters

chopped fresh basil 79milliliters

chopped fresh cilantro 79milliliters

chopped fresh mint 1

garlic clove, minced 1liters

thinly sliced green cabbage 355milliliters

chopped green onions, divided 59milliliters

fresh lime juice 454grams

skinless, boneless chicken breasts 3Tbsps

sugar

Recommended wine: Gewurztraminer, Chenin Blanc, Riesling

Asian works really well with Gewurztraminer, Chenin Blanc, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not.

The 2009 Lawson's Dry Hills Gewürztraminer is a wonderful expression of a great vintage. The wine isluscious and round with gentle acidity, balanced by a hint of sweetness(9.2g/L). Lemon peel,marmalade, candyfloss, coriander, ginger and floral notes can all be found on the nose. The palate ismouthfilling and rich with lovely concentration. Lychee, lemon and Turkish delight flavours lead on to along spicy finish. As the wine develops it will become more expressive on the nose and increasinglycomplex.