Vietnamese Chicken Salad

1. 1

   Pat the chicken breast dry. Flatten very thick parts to an even thickness of about 1.5–2 cm. Heat 1 tablespoon of the listed vegetable oil in a skillet over medium heat. Cook the chicken for about 6–8 minutes per side, or longer as needed, until a food thermometer reads 74°C in the thickest part.

   16 min

2. 2

   Transfer the cooked chicken to a clean plate, rest for 5 minutes, then cut or shred it. Let it cool while preparing the vegetables.

   5 min

3. 3

   Slice the onion into half-rings and the carrot into thin, long sticks. Thinly slice the cabbage.

   7 min

4. 4

   Finely chop the mint, cilantro, and red chili pepper. Slice the ginger into very thin pieces, then cut them into sticks.

   5 min

5. 5

   Place the cooled chicken, onion, carrot, cabbage, mint, cilantro, chili, and ginger in a salad bowl.

6. 6

   For the dressing, mix the remaining 2 tablespoons vegetable oil with the lemon juice, sugar, salt, and black pepper until the sugar dissolves.

   2 min

7. 7

   Pour the dressing over the salad and toss well. Sprinkle with the roasted peanuts and serve immediately, or keep refrigerated until serving.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.