Monday, April 10, 2017

Vietnamese Chicken Salad

I loved this salad- and so did my husband.  I sent half with him to work and ate the other half.  This made for very large servings; if serving this with other food, the salad would go much further than two.  The fresh herbs and bell pepper made it taste so refreshing, and with all the other flavors, it was awesome.

A friend shared this recipe with me and mentioned it went very well with Trader Joe's Thai Lime & Chili Almonds (or cashews).  I threw some on there and enjoyed those very much.
Vietnamese Chicken Salad
Adapted from Edible Boston
Makes 2 huge servings, or a few smaller ones

¼ cup warm water
3 tablespoons fresh lime juice
2 tablespoons sugar
1–2 tablespoons Asian fish sauce (to taste)
1 tablespoon vegetable oil
1 garlic clove, minced
1 small red chile, seeded and minced

½ medium head Napa cabbage, washed sliced thin
2 cups shredded cooked chicken (I used rotisserie chicken)
2 cups fresh cilantro, mint and/or basil leaves (don't leave these out- I used cilantro + basil)
2 carrots, shredded
½ red bell pepper, sliced thin
¼ cup toasted chopped peanuts (OR TJ's Thai almonds or cashews)

1.  For the dressing, mix all ingredients together in a small bowl and divide evenly between 2 dressing-sized containers. For the salad, toss all the ingredients together in a large bowl, divide evenly between 2 to-go containers and pack dressing containers on top. To serve, pour the dressing over the salad and toss to combine.
(These directions are for packing for on the go- if serving at home, just pour dressing over whole salad, toss, and serve.)
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