Cool, with a little bit of spice! Crisp and refreshing! |
Vietnamese Chicken Salad
2 pounds boneless, skinless chicken breasts
3 tablespoons fresh lime juice
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon granulated sugar
2 serrano chiles, finely chopped
3 cloves garlic, finely minced
1 red onion, very thinly sliced
2 cups Napa cabbage, shredded
2/3 cup cilantro (or Thai basil or mint if you prefer. Or a combination!) chopped
Poach chicken over medium high heat, in a pot of lightly-salted water until juices run clear. (approximately 30 minutes) Remove chicken breasts and allow to cool. Shred meat. In a small bowl combine lime juice, sesame oil, rice vinegar, sugar, serrano peppers and garlic. Add red onions. Cover and let this mixture set at room temperature for approximately 30 minutes. In a large bowl stir together chicken, cabbage and cilantro. Add dressing, toss to combine.
Prep Time: Approximately 30 minutes Cook Time: Approximately 30 minutes
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