Vietnamese Chicken Salad

This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.

INGRIDIENT

1 tablespoon finely chopped green chile peppers

1 tablespoon rice vinegar

2 tablespoons fresh lime juice

3 tablespoons Asian fish sauce

3 cloves garlic, minced

1 tablespoon white sugar

1 tablespoon Asian (toasted) sesame oil

2 tablespoons vegetable oil

1 teaspoon black pepper

2 cooked skinless boneless chicken breast halves, shredded

½ head cabbage, cored and thinly sliced

1 carrot, cut into matchsticks

⅓ onion, finely chopped

⅓ cup finely chopped dry roasted peanuts

⅓ cup chopped fresh cilantro

DIRECTION

Step: 1

Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.

Step: 2

Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

NUTRITION FACT

Per Serving: 303 calories; protein 19.2g; carbohydrates 19.3g; fat 17.9g; cholesterol 36.5mg; sodium 990.9mg.

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