Vietnamese Style Chicken Salad is a vibrant and flavorful dish that combines the freshness of vegetables, herbs, and the savory taste of grilled chicken. It is a popular dish in Vietnamese cuisine known for its balance of textures and tangy dressing.
To make this salad, the chicken breast cutlets are seasoned with salt and pepper and grilled until cooked through. Once cooled, the chicken is shredded into long, thin strips, which adds a delightful texture to the salad.
The dressing for the salad is made by pounding together shallots, jalapeño, sugar, and pepper, creating a fragrant and slightly spicy base. Rice vinegar and fish sauce are then added, infusing the dressing with a tangy and savory flavor that complements the other ingredients.
The coleslaw mix, consisting of shredded cabbage and carrots, is tossed in the vinegar mixture along with the shredded chicken. This adds a refreshing crunch to the salad. Fresh mint leaves and cilantro leaves are added for their aromatic qualities, bringing a burst of herbal freshness to the dish.
To finish the Vietnamese Style Chicken Salad, it is garnished with coarsely chopped salted peanuts, which provide a satisfying crunch and a hint of saltiness. The salad is best served at room temperature, allowing all the flavors to meld together.
This salad is not only delicious but also offers a balance of textures, flavors, and nutrients. It can be enjoyed as a light and refreshing meal on its own or as a side dish alongside other Vietnamese delicacies.
SERVES: 4
INGREDIENTS:
- 3 small shallots, coarsely chopped (1/2 cup)
- 1 jalapeño, chopped (seed first if you want less heat)
- 1 Tbs. granulated sugar
- 1/4 tsp. freshly ground black pepper
- 1/4 cup rice vinegar
- 3 Tbs. fish sauce
- 1 lb. boneless, skinless, thin-sliced (1/4 to 1/2 inch thick) chicken breast cutlets
- 1/4 tsp. kosher salt
- 6 oz. package coleslaw mix
- 1 cup fresh mint leaves, torn if large
- 1/4 cup fresh cilantro leaves
- 1/4 cup salted peanuts, coarsely chopped
INSTRUCTIONS:
- Prepare a medium grill fire.
- Using a mortar and pestle, pound the shallots, jalapeño, sugar, and 1/8 tsp. pepper until the shallot is very soft (but not puréed) and liquid is released. Transfer the mixture to a large serving bowl and stir in the rice vinegar and fish sauce.
- Season the chicken with the kosher salt and 1/8 tsp. pepper, then grill it, turning once, until just cooked through, about 2 minutes per side. Allow the chicken to cool, then shred it into long thin strips using your fingers, pulling the meat along its natural grain.
- Toss the coleslaw mix into the vinegar mixture. Add the shredded chicken, torn mint leaves, and cilantro leaves, and mix well to combine. Top the salad with the coarsely chopped salted peanuts. Serve the salad at room temperature.
NUTRITIONAL INFORMATION:
PER SERVING
- 220 CALORIES | 27G PROTEIN | 11G CARB | 7G TOTAL FAT | 1.5G SAT FAT |
3G MONO FAT | 2G POLY FAT | 65MG CHOL | 1,260MG SODIUM | 2G FIBER
NOTE:
- If you don’t have a grill, you can cook the chicken indoors on a ridged grill pan over medium-high heat for the same amount of time.
