Chicken Chieu Salad Recipe
Thinly sliced green and red cabbage, carrot, cilantro, tri-mint, peanuts and fried shallots topped with poached chicken and served with a slightly spicy Vietnamese dressing.
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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Prepare the Chicken
Poach the chicken breasts in salted water for about 15-20 minutes until cooked through. Remove from water and let cool, then slice thinly.
- 2
Prepare the Vegetables
Thinly slice the green and red cabbage, grate the carrot, and chop the cilantro and mint leaves.
- 3
Make the Dressing
In a bowl, whisk together the fish sauce, lime juice, sugar, chili garlic sauce, and water until the sugar is dissolved.
- 4
Assemble the Salad
In a large bowl, combine the sliced cabbages, grated carrot, cilantro, mint, and peanuts. Toss with the dressing until evenly coated.
- 5
Serve
Top the salad with sliced poached chicken and fried shallots. Serve immediately.
