This Vietnamese chicken salad starts with the spicy, salty, lime and garlic vinaigrette, which shines completely with the refreshing mint + coriander and a handful of crispy serrano peppers of fire, which allows me to wrap my fork with a combination of fresh and salty-tangy spicy vegetables, chicken and NUTS.
INGREDIENTS of Vietnamese chicken salad
for the dressing
- 3 serrano peppers
- 4 cloves garlic
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 4 tablespoons fish sauce
- 6 tablespoons lime juice
- 6 tablespoons vegetable oil
for the salad
- 1 lb. boneless skinless chicken breasts
- 6 ounces rice noodles
- 4 large carrots, peeled
- 8–10 full leaves of green cabbage
- one large handful of each — cilantro leaves, mint leaves, and green onions
Direction for Vietnamese chicken salad
- Thinly slice the serranos and set aside. Pulse all of the remaining dressing ingredients in a food processor until smooth. Add the sliced serranos.
- Bring a large pot of water to a boil over high heat. When the water reaches a boiling point, add the chicken breasts, turn off the heat and cover with an airtight lid.
- Let the chicken cook for 25 to 30 minutes – while cooking, you can prepare the other ingredients. Remove from the water, let cool slightly and shred with two forks. Pour a small amount of the prepared vinaigrette over the chicken to add flavor and set aside or refrigerate until needed.
- NOODLES: Soak the rice noodles in a large bowl of cold water for 15 minutes or until they soften. Heat a small amount of vinaigrette in a large skillet over medium-high heat. Add the drained noodles and sauté for 5 minutes.
- Cut the noodles with kitchen scissors if you want them to be shorter and easier to eat.
- Cut the carrots into pieces and mix in a food processor for 10 to 15 seconds until they are finely chopped. Shred the cabbage. Mince the cilantro, mint and green onions.
- Mix the chicken, noodles, vegetables and the remaining dressing (to taste) together. Serve immediately.