Vietnamese Crunchy Chicken Salad
TOTAL TIME: Prep: 30 min. + marinating Cook: 10 min.
YIELD: 4 servings.
When I lived in Cleveland I would eat at a really good Vietnamese restaurant that had a dish I couldn't get enough of. Since I had it so frequently, I figured out the components and flavors and created my own easy-to-make version. Everyone who's tasted it loves it. —Erin Schillo, Northfield, Ohio
Ingredients
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3 tablespoons olive oil
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2 tablespoons lime juice
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1 tablespoon minced fresh cilantro
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1-1/2 teaspoons grated lime zest
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon cayenne pepper
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1 pound boneless skinless chicken breasts, cut into thin strips
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DRESSING:
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1/2 cup olive oil
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1/4 cup lime juice
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2 tablespoons rice vinegar
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2 tablespoons sugar
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1 tablespoon grated lime zest
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3/4 teaspoon salt
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1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon pepper
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SALAD :
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5 cups thinly sliced cabbage (about 1 pound)
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1 cup minced fresh cilantro
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1 cup julienned carrots
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1 cup salted peanuts, coarsely chopped
Directions
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1.
In a large bowl, mix the first 7 ingredients; add chicken and toss to coat. Refrigerate, covered, 30 minutes. In a small bowl, whisk dressing ingredients.
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2.
In a large skillet over medium-high heat, stir-fry half the chicken mixture for 4-5 minutes or until no longer pink. Remove from pan; repeat with remaining chicken. Cool slightly.
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3.
In a large bowl, combine cabbage, cilantro, carrots and chicken; toss to combine. Add peanuts and dressing; toss to coat. Serve immediately.
Nutrition Facts
2 cups: 743 calories, 59g fat (9g saturated fat), 63mg cholesterol, 1068mg sodium, 25g carbohydrate (12g sugars, 7g fiber), 35g protein.
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