Vietnamese-Style Summer Chicken Salad

Salads | Vietnamese cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Vietnamese-Style Summer Chicken Salad

Ingredients

Chicken fillet - 1 piece
Lemon - ½ pieces
Garlic - 2 cloves
Chinese green beans - 8.8 oz
Spanish onions - ½ heads
Sweet Pepper - 1 piece
Cucumbers - 1 piece
Carrot - 1 piece
Mild Chili Spice - 1 piece
Fresh Mint - 1 bunch
Cilantro - 1 bunch
Lime - 1 piece
Rice Vinegar for Sushi - 2 spoons
Fish Oil - 1 fl oz
Sesame Oil - 2 fl oz
Sugar - 1 tablespoon
Peanut Sprouts - 1.8 oz
Bay leaf - 1 piece

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

In a saucepan with salted water, add the chicken breast, half a lemon, a bay leaf, and 1 clove of garlic. Bring to a boil, cover with a lid, and immediately remove from heat. Let it sit for 20–25 minutes.

Step 3

Shred the cabbage.

Step 4

Grate the carrot into thin strips.

Step 5

Cut the cucumber in half, remove the seeds, and slice it into half-moons.

Step 6

Slice the bell pepper and onion into thin strips.

Step 7

Remove the stems from the herbs.

Step 8

Finely chop half of the chili pepper and slice the other half into rings. Mince 1 clove of garlic.

Step 9

Prepare the dressing. Combine sesame oil, the juice of a whole lime, rice vinegar, fish sauce, sugar, garlic, and finely chopped chili pepper. Mix thoroughly and let sit for 10 minutes.