Vietnamese Chicken Salad

• 份量: 4 servings
• 准备时间: 20 minutes
• 总时间: 40 minutes

配料

2 cups shredded green cabbage

1 cup cilantro, roughly chopped

1 cup basil, roughly chopped

1 cup mint, roughly chopped

1/2 cup green onion, sliced

1/4 onion, thinly sliced

1/2 cucumber, sliced

1 serrano chili, sliced

1/4 cup roasted, chopped peanuts

1/2 cup crispy shallots

1/4 cup honey

1/3 cup low sodium soy sauce

2 cloves garlic, minced

1 inch fresh ginger, minced

6 boneless skinless chicken thighs

1 lime

2 teaspoons rice wine vinegar

2 teaspoons maple syrup

1 tablespoon fish sauce

1 serrano chili, minced

1 clove garlic, minced

1 tablespoon water

步骤

Marinate chicken for at least 30 minutes (overnight is even better).

Heat a pan over medium-high heat, sear chicken until golden and cooked through, flipping once. Let rest, chop into bite-sized pieces, and set aside.

Mix all dressing ingredients together in a bowl or jar. Taste and adjust for saltiness, sweetness, and heat.

Layer cabbage, herbs, onion, cucumber, and chili in a large bowl. Top with chopped chicken, drizzle with dressing, and finish with peanuts and crispy shallots. Toss and enjoy immediately.