07 December, 2011

Vietnamese Chicken Salad

How many days until Christmas? Little more than two weeks? Oh dear.....
Time is just rushing by. I haven't had time yet to try new Christmas cookies. Instead I am baking my old tested and approved Snowball Cookies (which, by the way, work really well with buckwheat flour, in case you prefer yours gluten-free) and Gingerbread Cookies. I also wanted to organize a big home-crafted Christmas Give-Away for you, but it's nowhere near ready to even be announced.

I think I will ignore Christmas totally on my blog (although I still have one cake recipe in the pipeline), and move on to January. A new year. With New Year resolutions. Eating healthier is probably pretty high up on many people's New Year resolutions lists. After several days of Christmas gluttony, you may feel you want to clean up your diet, or at least parts of it.

This Vietnamese Chicken Salad is my latest passion. I could have it for breakfast, lunch and dinner. It's  full of flavor and freshness, It's got so many different textures and colors. And it leaves you full for long, I promise. You want to know what my favorite ingredient in here is? The mint. I went so far as to replacing the cabbage with mint. Traditionally, Vietnamese coriander is put into these chicken salads. I have never tried it. I am not sure I ever will, as the mint is my star in this dish.
So this salad is my recommendation to all those who want to start or continue eating more healthily, a healthy dish that doesn't compromise flavor.
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VIETNAMESE CHICKEN SALAD


3 chicken breasts
2 tablespoons fish sauce (alternatively soy sauce)*

4 cups Napa cabbage, finely sliced or shredded
2 carrots, cut into matchsticks
2 cucumbers, cut into matchsticks
2 cups fresh mint leaves or Vietnamese coriander, loosely packed
1/2 cup roasted peanuts, chopped

Dressing
4 tablespoons fish sauce (alternatively soy sauce)*
4 tablespoons water
2 red chili, deseeded and finely chopped
1 tablespoon fresh ginger, grated
1 large garlic clove, minced
2 teaspoons fresh lime juice
2 teaspoons honey

* fish sauce is what is traditionally being used in a Vietnamese Chicken Salad. Substitute with soy sauce, if you have adverse reactions to fish sauce.

Serves 4
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Marinade the chicken in fish/soy sauce for 20 minutes. Grill until tender, about 10-15 minutes. Let cool, then shred. Set aside.

In a small bowl, combine all ingredients for the dressing. 

Just before serving, combine shredded cabbage, carrots, cucumbers, and mint leaves in a serving bowl. Pour enough dressing over the shredded chicken, so it's well coated. Add chicken to the salad, then sprinkle with roasted peanuts. Add more dressing to the salad if needed. Serve immediately.

3 comments:

  1. That salad looks so appealing!!! i would love to have it anytime :) Loved it!!

    ReplyDelete
  2. Absolutely beautiful salad . I like it
    machine to machine

    ReplyDelete
  3. so simple and healthy! will give this a shot. Mint has such a potent flavor, but works so well with the simple flavors of this dish... its no wonder its the star

    ReplyDelete

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