Vietnamese-Style Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Prepare a medium grill fire.
With a mortar and pestle, pound the shallots, jalapeno, sugar, and 1/8 tsp. pepper until the shallots are very soft (but not pureed) and liquid is released. Transfer to a large serving bowl and stir in the vinegar and fish sauce.
Season the chicken with 1/4 tsp. salt and 1/8 tsp. pepper and grill, turning once, until just cooked through, about 2 minutes per side. Let cool and then shred the chicken with your fingers into long thin strips, pulling the meat along its natural grain.
Toss the coleslaw mix into the vinegar mixture. Add the chicken, mint, and cilantro and combine well. Top with the peanuts and serve at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user BREEHARDY.
3 small shallots, coarsely chopped (1/2 cup)1 jalapeno, chopped (seed first if you want less heat)1 Tbs. granulated sugarFreshly ground black pepper1/4 cup rice vinegar3 Tbs. fish sauce1 lb. boneless, skinless, thin-sliced (1/4 to 1/2 inch thick) chicken breast cutletsKosher salt6 oz. package coleslaw mix1 cup fresh mint leaves, torn if large1/4 cup fresh cilantro leaves1/4 cup salted peanuts, coarsely chopped
Prepare a medium grill fire.
With a mortar and pestle, pound the shallots, jalapeno, sugar, and 1/8 tsp. pepper until the shallots are very soft (but not pureed) and liquid is released. Transfer to a large serving bowl and stir in the vinegar and fish sauce.
Season the chicken with 1/4 tsp. salt and 1/8 tsp. pepper and grill, turning once, until just cooked through, about 2 minutes per side. Let cool and then shred the chicken with your fingers into long thin strips, pulling the meat along its natural grain.
Toss the coleslaw mix into the vinegar mixture. Add the chicken, mint, and cilantro and combine well. Top with the peanuts and serve at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user BREEHARDY.
Nutritional Info Amount Per Serving
- Calories: 265.6
- Total Fat: 10.0 g
- Cholesterol: 52.2 mg
- Sodium: 1,649.9 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 1.8 g
- Protein: 51.9 g
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