Name: Vietnamese Chicken Salad Recipe
Total time: 20 min
Yield: 8
Cuisine: Vietnamese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Vietnamese chicken salad ga xe phay this chicken salad is very healthy and herbaceous with a dairy free dressing. 

How to make Vietnamese Chicken Salad  Recipe

Chef Mireille

Crawler

Vietnamese

<p>Vietnamese chicken salad ga xe phay this chicken salad is very healthy and herbaceous with a dairy free dressing. </p>

Non Vegetarian

Chicken breast approximately 1

Garlic cloves crushed

Salt

Peppercorns

Green cabbage thinly sliced

Onions quartered

Cilantro Finely Chopped

Mint finely chopped

Freshly ground black pepper

Lime juice

Fish sauce

Rice vinegar

Put the chicken and onions in a saucepan with salt, garlic and peppercorns. Add just enough water to cover. Bring to a boil, reduce to a simmer and cook until the chicken is cooked through, about 8 minutes.

step 1

While the chicken is cooking, prepare the dressing by whisking together lime juice, fish sauce, rice vinegar and sugar. Add chillies and stir to combine.

step 2

Remove the chicken immediately from the pot. Reserve cooking liquid.

step 3

Shred the chicken with your fingers, as soon as it is cool enough to handle.

step 4

Season the chicken with salt and liberally with black pepper.

step 5

Add 1/2 cup of the cooking liquid to the chicken. Strain the cooking liquid and store in the refrigerator for future use, whenever chicken stock is needed.

step 6

Put the cabbage and herbs in a large bowl with the shredded chicken. Add dressing and toss to combine.

step 7

Let stand for at least 15 minutes before serving.

step 8

step 9

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