Vietnamese Chicken Salad

cookingprofessionally.com

Cathy Nicley

subheading: For the salad dressing:

2 limes, juiced

2 tablespoons fish sauce

¼ cup vegetable oil

2 tablespoons white rice vinegar

1 clove garlic, minced

2 tablespoons brown sugar

subheading: For the salad:

½ napa cabbage, shredded

1 carrot, grated

3 cucumbers, de-seeded, sliced

1 bell pepper, color of your choice, thinly sliced

¼ red onion, thinly sliced

1 bunch mint, finely chopped

1 bunch coriander, optional, finely chopped

1 clove garlic, thinly sliced

1 red Thai chili, optional, thinly sliced

2 chicken breasts, poached and sliced

subheading: For the toppings:

1 cup salted peanuts, chopped

sesame seeds, to taste

shallots, to taste, fried, store-bought or homemade

mint leaves, to taste

Directions at cookingprofessionally.com

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