VIETNAMESE CHICKEN SALAD
Recipe video above. Big, juicy, slaw-like salad with chicken, and singing with signature Vietnamese flavours: Lots of fresh herbs and a zingy Nuoc Cham salad dressing. I like cutting the chicken into thin batons so it sort of blends into the cabbage - and it makes less goes further!Don't skimp on the herbs and peanuts here. It really brings added freshness and texture to the dish.This will serve 3 hungry adults or 4 normal servings (as a meal). Skip the chicken for a perfect Vietnamese side salad.
Provided by Nagi
Categories Salad meal
Number Of Ingredients 17
Steps:
- Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
- Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
- Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
- Serve sprinkled with lots of peanuts! (Note 6)
Nutrition Facts : Calories 440 kcal, Carbohydrate 21 g, Protein 28 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 1230 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
VIETNAMESE CHICKEN SALAD
This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.
Provided by Jia T.
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
- Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 19.3 g, Cholesterol 36.5 mg, Fat 17.9 g, Fiber 5.7 g, Protein 19.2 g, SaturatedFat 2.9 g, Sodium 990.9 mg, Sugar 10.3 g
VIETNAMESE CHICKEN SALAD
This salad is a favorite with my entire family. It may seem prep-heavy, but you do a majority of the slicing and dicing while your chicken cooks, so there's never any wasted time. And the recipe comes with a bonus: My mother uses the flavorful poaching liquid to make congee (a savory rice soup), which she serves alongside the salad, but you can use it in any dish that needs chicken stock. Any good Vietnamese recipe is only as good as the nuoc cham (dipping sauce) you use, and there's a secret to my mother's: She makes a thick simple syrup first with sugar and water, then adds aromatics and fish sauce to the mix. This creates a sauce that is both rich and delicious. As my mother says, "No one likes a bland nuoc cham!" - Susan Vu, Food Stylist
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the chicken breast-side up in a high-sided pot that fits the chicken snugly. Fill the pot with cold water to about 1 inch above the chicken and bring to a boil over medium-high heat.
- While waiting for the water to boil, cut the ginger into very thin rounds, peel and quarter 1 of the onions and add them and 1 tablespoon salt to the pot.
- Once the water reaches a boil, reduce to a simmer and cook, skimming and discarding any scum that floats to the surface of the poaching liquid, until an instant-read thermometer inserted between the breast and thigh of the chicken reads 165 degrees F, 30 to 35 minutes. (To take the temperature, use a pair of sturdy tongs to carefully lift the chicken out of the hot poaching liquid and insert the thermometer between the breast and thigh.)
- While the chicken is cooking, core the white and purple cabbages, very thinly slice them into ribbonlike strands and place the sliced cabbage in a large bowl; set aside.
- Fill a second large bowl a little more than halfway with equal parts ice and water, and use the tongs to add the cooked chicken to it; reserve the pot and poaching liquid. Leave the chicken in the ice water to cool completely, about 10 minutes.
- Meanwhile, peel, halve and very thinly slice the remaining onion, and place it in a small bowl. Add the vinegar, oil, 1 teaspoon of the sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Use your hands to gently massage the vinegar mixture into the onions until they begin to wilt slightly. Let the marinated onions sit at room temperature for at least 15 minutes and up to overnight.
- Discard the ice water, but keep the chicken in the bowl. Remove and discard the skin. Shred the chicken into large bite-size pieces; set aside.
- Add the chicken carcass to the poaching liquid, and return it to a simmer. Cook for 30 minutes, skimming off any fat and/or scum that floats to the surface. Strain the poaching liquid over a large bowl; discard the solids. Let this flavorful broth cool completely, and reserve it for another purpose. (It can be frozen in an airtight container for up to 3 months.)
- While the broth is cooking, make the dressing: Cook the remaining sugar and 1/4 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Remove to a small bowl and let cool slightly.
- While the sugar mixture is cooling, finely grate the garlic, halve and juice the limes (about 1/2 cup of juice total) and slice the chiles into thin rounds. Whisk the fish sauce into the cooled sugar mixture; add the garlic, lime juice and chiles.
- To assemble the salad, add the chicken, marinated onions (and any residual liquid) and lime dressing to the cabbage bowl. Tear the mint and basil leaves into the bowl, and gently toss to combine. Season with additional fish sauce if needed. Let the salad sit for 15 minutes so the flavors can marry, then transfer to a large platter. Place the peanuts and fried shallots in separate piles beside the salad. Just before serving, gently toss together the salad, peanuts and fried shallots and any liquid that has accumulated at the bottom of the platter (the liquid has a lot of great flavor). Serve with the fried shrimp chips.
VIETNAMESE CHICKEN SALAD
A no-cook main course salad with all the light, fragrant flavours of Southeast Asia such as peanut, chilli, mint and soy
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
Steps:
- To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
- Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.
Nutrition Facts : Calories 432 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.8 milligram of sodium
VIETNAMESE CHICKEN SALAD
The dressing is what makes this salad! You don't have to adhere to the list of salad ingredients: put in whatever strikes your fancy. I usually grill up extra chicken breasts when we're having grilled chicken and use them to make up the salad for the next day.
Provided by J. Ko
Categories Vietnamese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Thinly slice the grilled chicken breast. Set aside.
- In a small bowl, whisk together the dressing ingredients until well combined. Set aside.
- In a medium bowl, toss together cabbage, mint and cilantro. Place on a large platter. Top cabbage mixture with the onion, peppers, cucumber, carrots, and chicken. Drizzle with reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
Nutrition Facts : Calories 213.4, Fat 13.9, SaturatedFat 2.2, Cholesterol 12.6, Sodium 621.1, Carbohydrate 15.8, Fiber 3.6, Sugar 8.2, Protein 9.4
VIETNAMESE CHICKEN SALAD
This is the perfect entree salad in my opinion! Once you make it the first time, you will want it again and again! It is very crisp, clean and fresh tasting. Although there are a lot of ingredients, it is very simple and foolproof to prepare. I always buy a precooked whole chicken at the market to use for this salad. Makes it perfect for a summer get-together!
Provided by Kirstin in the Couv
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Salt, pepper and roast chicken breasts at 400 until done.
- Cool.
- Make the dressing: In a small bowl, whisk together chili paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
- Set aside.
- Remove chicken meat from bones and slice each breast thinly on the bias.
- In a medium bowl, toss together cabbage, mint, and cilantro.
- Add 1/2 of the dressing and toss.
- Place on a large platter or 4 individual platters.
- Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
- Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
Nutrition Facts : Calories 561.5, Fat 41.4, SaturatedFat 7.4, Cholesterol 46.4, Sodium 1695.7, Carbohydrate 28.3, Fiber 4.9, Sugar 16.5, Protein 24.3
VIETNAMESE CRUNCHY CHICKEN SALAD
When I lived in Cleveland I would eat at a really good Vietnamese restaurant that had a dish I couldn't get enough of. Since I had it so frequently, I figured out the components and flavors and created my own easy-to-make version. Everyone who's tasted it loves it. -Erin Schillo, Northfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, mix the first 7 ingredients; add chicken and toss to coat. Refrigerate, covered, 30 minutes. In a small bowl, whisk dressing ingredients., In a large skillet over medium-high heat, stir-fry half the chicken mixture for 4-5 minutes or until no longer pink. Remove from pan; repeat with remaining chicken. Cool slightly., In a large bowl, combine cabbage, cilantro, carrots and chicken; toss to combine. Add peanuts and dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 743 calories, Fat 59g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1068mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 7g fiber), Protein 35g protein.
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- In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the sugar is dissolved. Let the dressing stand for 5 minutes.
- Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels; reserve the oil for another use. Sprinkle the shallots with salt and let cool.
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