Cooked - Vietnamese Chicken Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vietnamese Chicken Salad

4.0

2 cups shredded green cabbage

1 cup cilantro, roughly chopped

1 cup basil, roughly chopped

1 cup mint, roughly chopped

½ cup green onion, sliced

¼ onion, thinly sliced

½ cucumber, sliced

1 serrano chili, sliced

¼ cup roasted, chopped peanuts

½ cup crispy shallots

¼ cup honey

⅓ cup low sodium soy sauce

2 cloves garlic, minced

1 inch fresh ginger, minced

6 boneless skinless chicken thighs

1 lime

2 teaspoons rice wine vinegar

2 teaspoons maple syrup

1 tablespoon fish sauce

1 serrano chili, minced

1 clove garlic, minced

1 tablespoon water

Marinate chicken for at least 30 minutes (overnight is even better).
Heat a pan over medium-high heat, sear chicken until golden and cooked through, flipping once. Let rest, chop into bite-sized pieces, and set aside.
Mix all dressing ingredients together in a bowl or jar. Taste and adjust for saltiness, sweetness, and heat.
Layer cabbage, herbs, onion, cucumber, and chili in a large bowl. Top with chopped chicken, drizzle with dressing, and finish with peanuts and crispy shallots. Toss and enjoy immediately.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇻🇳Vietnamese

Occasions📆Everyday🥙Light Meal

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 49 weeks ago

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