Vietnamese Chicken Salad

By tschnet1

Ingredients

• 2 cups lower-sodium chicken broth
• 1 1/2 lb. boneless skinless chicken breast halves*
• 1 cup bean sprouts
• 2 garlic cloves, minced
• 1 to 2 red chilies, seeded, deveined, minced
• 3 tbsp lime juice
• 2 tbsp Asian fish sauce
• 2 tbsp rice vinegar
• 2 tsp sugar
• 1 large carrot, julienned (1 1/2-inch strips)
• 1 medium cucumber, peeled, seeded, julienned (1 1/2-inch strips)
• 1 medium red onion, very thinly sliced
• 1/3 cup chopped cilantro or fresh mint, plus whole leaves for garnish
• 6 romaine lettuce leaves
• 2 to 3 tbspn unsalted dry-roasted peanuts, chopped, if desired

Details

Adapted from cookingclub.com

Preparation

Step 1

1. Bring broth to a boil in large saucepan. Add chicken; return to a boil. Reduce heat to low; simmer, covered, 15 minutes or until chicken is no longer pink in center. Remove chicken; cool. Discard broth. With two forks, shred chicken into 2-inch pieces.

2. Bring small saucepan of water to a boil. Add bean sprouts; cook 30 to 40 seconds. Drain; cool under cold running water. Pat dry.

3. Combine garlic, chiles, lime juice, fish sauce, vinegar and sugar in small bowl until sugar is dissolved.

4. Combine chicken, bean sprouts, carrot, cucumber, red onion and 1/3 cup cilantro in large bowl. Add dressing; toss to combine. Arrange lettuce leaves on serving platter; top with salad. Sprinkle with cilantro leaves and peanuts.

TIP Three cups shredded cooked chicken from the deli can be substituted. Omit broth from recipe and begin at Step 2.