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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The dressing is what makes this salad! You don't have to adhere to the list of salad ingredients: put in whatever strikes your fancy. I usually grill up extra chicken breasts when we're having grilled chicken and use them to make up the salad for the next day. Ingredients:
1 boneless skinless chicken breast, grilled |
3/4 teaspoon chili paste (sambal oelek works well) |
1 garlic clove, minced |
1 1/2 tablespoons sugar |
1 tablespoon rice wine vinegar |
3 tablespoons lime juice |
2 tablespoons vietnamese fish sauce |
3 tablespoons peanut oil (1 tbsp sesame and 2 tbsp vegetable oil works well also) |
6 cups napa cabbage, shredded |
1/2 cup mint leaf, julienned |
1/2 cup cilantro leaf, julienned, plus more leaves for garnish |
1 small red onion, thinly sliced |
1 small seedless cucumber, julienned |
2 carrots, peeled and julienned |
1 red bell pepper, julienned |
1 small fresh hot red chili peppers (optional) or 1 small hot green chili pepper, seeded and finely diced (optional) |
1/3 cup roasted peanuts, roughly chopped |
Directions:
1. Thinly slice the grilled chicken breast. Set aside.
2. In a small bowl, whisk together the dressing ingredients until well combined. Set aside.
3. In a medium bowl, toss together cabbage, mint and cilantro. Place on a large platter. Top cabbage mixture with the onion, peppers, cucumber, carrots, and chicken. Drizzle with reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
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