Vietnamese Chicken Salad Recipe

6

Ingredients

2 lb bone-in chicken pieces, skin and excess fat removed
Aromatic broth (*see note)
3 tblsp. fresh lime juice
3 tblsp fish sauce
2 tblsp rice vinegar
1 tblsp sugar
2 to 3 serrano chile peppers with seeds, finely chopped
2 large cloves garlic, minced
1 large red onion, thinly sliced
1 cup bean sprouts
2 cups shredded Napa cabbage
2/3 cup cilantro, basil or mint leaves, shredded
Lettuce leaves
Freshly ground black pepper
*Make an aromatic broth with water and whatever seasonings are on hand such as wine, lemon juice, black peppercorns and bay leaves.

Preparation

Step 1

Poach chicken in aromatic broth about 30 minutes, or until juices just clear when pierced. Remove from liquid. Cool. Remove meat from bones and shred.

In a small, non-aluminum bowl, stir together lime juice, fish sauce, rice vinegar, sugar, chile peppers and garlic. Stir in onions, cover and let sleep at room temp 30 minutes, or until needed. Rinse and drain bean sprouts. In a large bowl, combine chicken, bean sprouts, cabbage and cilantro. Add sauce and toss to mix well. Line a serving platter with lettuce leaves and spoon chicken mixture over lettuce. Grind black Pepper over top.

Nutrition data per serving:
136 calories
21 g protein
3 g fat
7 g carbohydrate
83 mg sodium
54 mg cholesterol