Vietnamese Chicken Salad PDF Print E-mail

Vietnamese Chicken Salad (Goi-Ga)

2 pounds boneless skinless chicken breasts
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon sugar
2 serrano chiles, finely chopped
3 cloves garlic, finely chopped
1 red onion, thinly sliced
1 cup bean sprouts
2 cups Napa cabbage, shredded
2/3 cup cilantro (or basil or mint), shredded
Black pepper, freshly-ground

Poach chicken in lightly salted, simmering water until juices run clear (about 30 minutes). Remove from the liquid and cool. Shred meat.

In small bowl, stir together lime juice, fish sauce, rice vinegar, sugar, chile peppers and garlic. Stir in onions. Cover and let steep at room temperature for 30 minutes.

Blanch bean sprouts in boiling water. Drain and refresh with cold water.

In a large bowl, combine chicken, bean sprouts, cabbage and cilantro. Add sauce and toss to mix well.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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