How to Prepare Perfect Vietnamese-Style Chicken Salad with Heaps of Vegetables

Vietnamese-Style Chicken Salad with Heaps of Vegetables. This dish is so easy and delicious that it appears regularly on our dinner table. When I was cooking one day, the amount of vegetables kept increasing and it turned into this recipe.. Great recipe for Vietnamese-Style Chicken Salad with Heaps of Vegetables.

Besides the steamed chicken and peanuts,. Vietnamese-style vegetables and chicken salad Enjoy the flavour of this delicious dish. A Vietnamese-inspired take on chicken salad has shredded cabbage, Asian flavors of lime juice, sesame oil, and fish sauce, and shredded boneless chicken, all topped with chopped peanuts. You can have Vietnamese-Style Chicken Salad with Heaps of Vegetables using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Vietnamese-Style Chicken Salad with Heaps of Vegetables

1. You need 1/2 small of head Cabbage.
2. Prepare 2/3 large of Carrot.
3. Prepare 1 1/2 of Cucumber.
4. Prepare 10 of stalks Green onions.
5. You need 1/2 of Onion.
6. It's 1/4 of Chicory (red cabbage).
7. It's 150 grams of Steamed chicken (thigh).
8. You need 60 grams of Peanuts.
9. Prepare 3 tbsp of ※Fish sauce.
10. Prepare 1 1/2 tbsp of ※Sugar.
11. Prepare 1 1/2 tbsp of ※Lemon juice.
12. You need 1 clove of ※Minced garlic.
13. You need 1 pinch of ※Chili pepper powder.
14. You need 1 tsp of Coriander paste.

It makes a nice lunch or light supper. Dress up grilled chicken breasts with bright Vietnamese flavors. The salad is built off packaged coleslaw mix, enhanced with fresh mint and cilantro, crunchy peanuts, and a sweet-and-salty dressing of fish sauce and rice vinegar. Drain, then run under cold water and drain again.

Vietnamese-Style Chicken Salad with Heaps of Vegetables instructions

1. Sprinkle raw chicken with sake and salt, steam and let cool. Roughly chop up the peanuts. You can use them as-is but chopped will be easier to mix in with everything..
2. Combine the ※ ingredients to make the sauce. Use coriander paste to bring out the depth of the flavor. Squeeze the lemon and then use a spoon to scoop and mix the juice in..
3. Julienne the vegetables. Cut the carrots thinly and the green onions into 4cm pieces. You can use other ingredients as long as the total comes to 40% of the amount of cabbage..
4. Mix everything together and it's done. Eat it when the vegetables become slightly tender. If water forms, drain it. This would also go well with fresh coriander, fresh red onion, or fresh green beans..

Heat a frying pan over a medium heat. Leftover chicken and hard-boiled eggs combined with fresh herbs and mayo make a delicious main dish chicken and egg salad, but can also be served on crackers for a tasty appetizer. Don't let the name of this dish fool you; even though it bears the name "salad," it's chock full of noodles, hearty beef, and lots of vegetables to make an entire meal. Assemble it in layers, with the rice noodles at the bottom, fresh and pickled veggies next, then lemongrass-marinated beef strips. Dill Honey-Mustard Chicken Salad Pita from SELF Cucumbers, chicken, spinach, and a sweet and spicy honey-mustard sauce taste great in this pita sandwich.