Vietnamese Chicken Salad
 
 
Vietnamese Chicken Salad Author: Liza Cannata Serves: 6 servings
Ingredients
  • For the Chicken:
  • 1 pound boneless, skinless chicken thighs
  • ¼ cup fish sauce
  • zest and juice of 1 lime
  • 2 teaspoons coconut sugar
  • ½ sliced jalapeño
  • 2 teaspoons grated ginger
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped cilantro
  • 2 tablespoons olive oil plus 1 tablespoon for cooking
  • For the Salad:
  • 2 heads little gems, thinly sliced
  • 2 cups shredded Napa Cabbage
  • 4 scallions, white and light green parts, thinly sliced
  • 1 carrot, peeled, julienned
  • 1 cucumber, thinly sliced or julienned
  • 2 tablespoons of each chopped fresh cilantro, mint and basil
  • ½ cup roasted peanuts or cashews, roughly chopped
  • For the fried shallots:
  • 2 large shallots, thinly sliced
  • ½ cup vegetable oil
  • Dressing:
  • 1 teaspoon minced garlic, about 1 large clove
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 2 tablespoon fresh lime juice
  • 2 tablespoons Vietnamese or Thai fish sauce
  • 1 Thai chile, seeded and minced (optional)
Instructions
  1. Combine all ingredients for the chicken marinade in a shallow bowl. Add chicken and coat well. Cover and refrigerate for a few hours, and up to overnight.
  2. When chicken is done marinating, heat 1 tablespoon of oil in a grill pan or skillet over medium-high heat. Once hot, add chicken thighs and cook until browned on both sides and cooked through, about 8 minutes per side.
  3. Remove chicken to a clean plate and let cool.
  4. Wipe out the pan and heat ½ cup vegetable oil over high heat until shimmering. Add shallots and cook, stirring constantly for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown. Drain the shallots on paper towels and sprinkle with salt.
  5. Meanwhile, place little gems, cabbage, scallions, carrots, cucumber and herbs in a large salad bowl.
  6. Whisk all dressing ingredients together in a small bowl or shake vigorously in a jar with a tight fighting lid..
  7. Pour dressing over and toss well.
  8. Thinly slice the cooled chicken.
  9. Sprinkle salad with chopped peanut and fried shallots and serve with sliced chicken on top.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/?p=2352