Vietnamese Chicken Salad
Ingredients
- 2 pounds boneless chicken breasts or thighs
- 1 green onion
- 1 2-inch piece fresh ginger, peeled and smashed
- 1 small head cabbage finely shredded
- About 20 fresh mint leaves washed and coarsely chopped
- 3-4 sprigs Chinese parsley cilantro, coarsely chopped
- 1 small hot, red (Hawaiian or Thai)
- 1 chili pepper seeded and chopped
- 1 clove fresh garlic peeled
- 1/2 medium lime peeled, seeded and sectioned
- 1 teaspoon sugar
- 1 tablespoon vinegar
- 1 tablespoon water
- 4 tablespoon nuoc nom fish sauce
Instructions
- In a large pot, put chicken in water to cover along with green onion and ginger; gently poach
- Drain; cool and shred chicken
- In a large bowl, toss together chicken, cabbage, mint leaves and Chinese parsley
- Set aside
- With a mortar and pestle, crush together chili, garlic, peeled lime sections and sugar
- Scrape this into a jar and add vinegar and water, stirring
- Add nuoc nam fish sauce and shake to emulsify
- Dress chicken mixture with a tablespoon or more of the dressing
- Store leftover dressing in the refrigerator up to two or three months.