Vietnamese Chopped Chicken Salad
Source of Recipe
seattletimes
List of Ingredients
- 1 medium carrot, peeled and finely chopped
- 2 tablespoons peeled and finely slivered fresh ginger root
- 2 small fresh red chilies, seeded and minced
- ¼ cup finely chopped green onions
- 1/3 cup finely chopped red onion
- 4 boneless and skinless chicken breast halves
- 1-½ tablespoons vegetable or peanut oil
- ¼ teaspoon salt
- ¼ cup coarsely chopped cilantro
- 2 tablespoons finely slivered fresh mint leaves
- Optional: 3 tablespoons chopped dry roasted peanuts
- 2 cups shredded iceberg lettuce plus 6 whole leaves
Dressing:
- 3 tablespoons fresh lime juice
- 1/3 cup fresh lemon juice
- 1 tablespoon granulated sugar
- ¼ teaspoon crushed red pepper flakes
- 2 to 3 tablespoons Thai fish sauce
Recipe
1. To prepare salad: Prepare carrot, ginger, chilies and green onions; set aside in a large bowl.
2. Cut chicken into large chunks. Working with small batches at a time, chop finely in a food processor or with a large chef's knife. Heat oil in a heavy 10- to 12-inch nonstick skillet over medium-high heat. When hot, add chicken and ¼ teaspoon salt. Cook until chicken begins to turn white, breaking up larger pieces with a spatula. Add red onions and cook until softened and the chicken is cooked through. Transfer to a colander to cool and drain for 15 minutes. Then stir into vegetables with half of cilantro and mint.
3. To prepare dressing: Combine lime and lemon juices with sugar. Stir until sugar begins to dissolve. Add crushed pepper flakes and fish sauce, stirring well. Pour over salad, stirring to mix. Refrigerate about 2 hours, stirring occasionally.
4. When ready to serve, stir in the remaining cilantro and mint, shredded lettuce and optional peanuts. Mix well. Spoon onto lettuce leaves and serve
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